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My review
Crawfish Thermidor
Kathleen Burton
"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."
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Ingredients
45 m servings 298Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins.
- 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.
- Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
- Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
- Bake in preheated oven for 10 to 15 minutes or until heated through.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
1/5/2008
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. In...
Most helpful critical review
9/22/2014
Followed recipe. Bland. Not a single one of four at my dinner table liked this.
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1/5/2008
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. In...
8/30/2001
I was barely able to get this into the oven--I kept eating the sauce straight from the skillet!
3/20/2005
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 enou...
2/9/2007
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.
2/26/2005
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.
6/2/2001
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 st...
8/28/2008
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 w...
1/17/2011
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 te...