• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dr. Monica Bravo

Healthy Recipes and Doctor Tips

  • Home
  • About
  • Recipe Index
    • By Picture
    • By Title
  • Contact
  • Shop
You are here: Home / Paleo Recipes / Crawfish Bread (Grain Free)

By Monica Bravo 2 Comments

Crawfish Bread (Grain Free)

Crawfish bread. It’s a New Orleans tradition. At our best festival of the year, Jazz Fest, it’s basically a sin to not eat some crawfish bread. So I decided why not make a grain-free version of it today.

This Crawfish Bread recipe is incredibly delicious and a lighter version of your favorite New Orleans Appetizer. The crust is grain free and gluten free but the topping is decadent and creamy.

Now I’m going to be honest. I’ve never eaten it. I was completely gluten free when I went to Jazz Fest and I didn’t get any. BUT my sister has had it, truly loves it, and was my designated taste tester for this recipe. I made two “loaves”, and my family finished them off in days and asked for more. This recipe is a keeper. I’m sure of it.

This Crawfish Bread recipe is incredibly delicious and a lighter version of your favorite New Orleans Appetizer. The crust is grain free and gluten free but the topping is decadent and creamy.

I made the Crawfish Bread the same day as I made Crawfish Dip. With two gallon bags full of boiled crawfish (which I still haven’t made a dent in!), I knew it was time to start making dishes with it. This recipe is basically a flatbread, with crawfish goodness on top of it. It is great as an appetizer, but be sure to have an oven available because you will want this nice and hot, unlike the crawfish dip recipe which can be served hot or cold!

This Crawfish Bread recipe is incredibly delicious and a lighter version of your favorite New Orleans Appetizer. The crust is grain free and gluten free but the topping is decadent and creamy.

I can’t get enough of Cajun food lately! And what’s more exciting is that I’m moving to New Orleans in less than a month. I found an adorable house blocks away from a coffee shop, a grocery store, and cute boutiques! New Orleans food scene is so hot, so I’m really hoping I will have weekends to explore and eat my way through the city. Comment below and tell me 1) Have you ever had crawfish dip? Or 2) Have you been to New Orleans?!

Gluten Free Crawfish Bread

Monica Bravo
make sure to read the whole recipe in full before making it!
Print Recipe Pin Recipe
Servings 10
Calories 370 kcal

Ingredients
  

Mayo

  • 1 egg
  • 1 1/2 tablespoon Lemon juice
  • 1/2 teaspoon Mustard powder
  • 1/2 cup Avocado oil
  • 1/2 cup Olive oil light

Mayo Based Topping

  • About 1 cup of Paleo mayo
  • 1/2 cup pepper jack cheese
  • 2 TB green onions chopped
  • 2 cups crawfish
  • Salt Pepper

Flatbread Crust

  • 2 Tablespoons butter
  • 1/4 cup coconut milk the thick portion not watery section, I use the brand THAI kitchen
  • 1/4 cup water
  • 1 teaspoon sea salt
  • 3/4 cup almond flour
  • 3/4 cup + 2 Tablespoons tapioca flour
  • 1/4 cup Parmesan or pepper jack cheese for topping

Instructions
 

Mayo

  • Place the 1 egg, lemon juice, and mustard powder in a blender or food processor. Pulse a few times until frothy and blended.
  • The key to this step is being patient and slow. Tablespoon by tablespoon start to add the olive oil and avocado oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.

Topping

  • Combine mayo, pepper jack, green onions, crawfish, salt and pepper in a small bowl. Put to the side and make the crust

Pizza crust and assembling

  • Preheat the oven to 500 F.
  • In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
  • While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
  • Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
  • Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
  • Roll dough onto a sheet pan, lightly covered in tapioca. Roll it very thin into to two long flatbread loaves.
  • Place in oven for 7-8 minutes, or until lightly browned.
  • Remove from oven and lower oven temperature to 450 F.
  • Top each “loaf “with the crawfish mayo mixture and sprinkle the extra 1/2 cup cheese on top.
  • Place in oven again for 7-8 minutes. Enjoy.

Nutrition

Calories: 370kcalCarbohydrates: 10gProtein: 12gFat: 32gSaturated Fat: 7gCholesterol: 92mgSodium: 336mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 1.3mgCalcium: 87mgIron: 1.3mg
Tried this recipe?Let us know how it was!

Filed Under: Appetizers, Dinner, Paleo Recipes

January 27, 2021

Honey Garlic Asian Chicken Recipe

I’m back with a new recipe! This is a Honey Garlic Asian Chicken Recipe, and it’s tried and true. Because I have literally been cooking this once a week, for over 6 months. One good thing about this recipe, is that although I will give an amount for each ingredient, it is very flexible. Sometimes…

Read More

This Tomato Rosemary Soup is incredibly comforting and delicious. This pasta and soup dish will make your house smell amazing!

December 31, 2019

Creamy Tomato Rosemary Soup with Noodles

Happy New Year! Today I am sharing my newest recipe Creamy Tomato Rosemary Soup with Noodles. This incredibly warm recipe is sure to brighten even the coldest winter days. And by cold I mean cold for the South. Which means yes, it is just 50 degrees here in New Orleans! When I arrived in New…

Read More

How to Study for Step 1

July 14, 2019

How to Study for Step 1

I must have googled “How to study for Step 1” hundreds of times during my second year of medical school. The test was daunting to me, and all I wanted was to do well enough to have a chance at a competitive specialty, like Dermatology. My goal was to get above a 250 on Step…

Read More

Reader Interactions

Comments

  1. Heather says

    July 10, 2016 at 12:33 pm

    Oh my goodness–you are a genius! Thank you so much for creating this recipe. Now I don’t need to make a trip to Jazz Fest just for crawfish bread! Can’t wait to try.

    Reply
    • Monica Bravo says

      July 14, 2016 at 10:58 am

      Haha yes! Hope you like it Heather!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Footer

Privacy Policy

Copyright © 2022 · Brunch Pro Theme on Genesis Framework · WordPress · Log in