Crawfish Thermidor Recipe - Allrecipes.com
  • READY IN 45 mins

Crawfish Thermidor

Recipe by  

"Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins.
  2. In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes.
  3. Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
  4. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
  5. Bake in preheated oven for 10 to 15 minutes or until heated through.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Jan 05, 2008

Thank goodness for this recipe! I wanted to make a Seafood Thermidor and was having one heck of a time finding any recipe at all. I served this to a bit of a crowd so I doubled everything. Instead of the crawfish, I used 1 pound of crabmeat, and about 1/2 pound each of bay scallops and cooked shrimp. I used 1/2 the amount of red pepper flakes, since some of my guests do not like too much spice. For the wine, I used a bit of sherry and white wine for the balance. Delicious! Thanks Kathleen, you are a life saver!

 
Jan 18, 2003

I was barely able to get this into the oven--I kept eating the sauce straight from the skillet!

 

12 Ratings

Mar 20, 2005

I made Lobster Thermidor and it was the BEST ever. I have had lobster thermidor in the caribbean and it's always been my favorite. Having the lobster with just butter just never seemed good enough. I was happy to come across this recipe. I made it and my family loved it. My fiance never eats seafood and he tried it and he LOVED it. This recipe rocks. You will not regret making this.

 
Feb 26, 2005

I changed this recipe to Lobster thermidor and it was great. I've been looking for this flavor for 30 years, ever since I had it in California. It's the best.

 
Jan 18, 2003

Excellent dish! Taste- salty; somewhat sour Texture- creamy liquid, tender solid, soft meat Appearance- milkish-white, sticky liquid Suggestions for changes- 100mL of cornstarch to add in step 3

 
Aug 28, 2008

Yesterday I bought a lb. of cooked crawfish because it was 2.99 as opposed to 1 lb. of shrimp for 4.99. I knew I'd find a recipe from this site. I didn't know the cooked crawfish had to peeled which revealed very little meat. Although I didn't have a ramekin, I just kept adding the ingredients in a large skillet to make a crawfish sauce. It has a mild spicy taste. I served it over brown rice (it looks better than white rice since the sauce is white). I saved a whole crawfish to put on the dinner plate for decor.

 
Feb 09, 2007

Delicious! I was looking for a sauce for some Orange Roughy I had and used this recipe. I served it over rice. Definitely a keeper - my husband asked me save this recipe.

 
Jan 24, 2011

This was a pretty good recipe but I thought it was a tad bland, so my wife and I put a little spin on it ,after everything was in the skillet we added a couple of teaspoons of minced garlic 2 teaspoons of onion powder and a teaspoon of lemon pepper put the mixture in the ramikens and baked it for 15 min, while it was cooking we boiled pasta drained it and then made a picatta sauce out of 1/4 pound of butter 2 tbl spoons lemon juice and capers (to your taste) put that on the pasta and served it with the thermadore it was awsome, especially mixed together

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 510 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Cajun Crawfish and Shrimp Etouffe

An authentic Louisiana recipe for spicy Cajun stew.

Crawfish Chowder

See the simple secrets to making quick, creamy crawfish chowder.

Pecan-Crusted Salmon

What's cooking in Seattle? Jonae's delicious "flying fish."

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States