Crawfish Thermidor

Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

By Kathleen Burton
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
298.1 calories; protein 20.8g 42% DV; carbohydrates 13.3g 4% DV; fat 15.3g 24% DV; cholesterol 161.7mg 54% DV; sodium 510.5mg 20% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

KARINOK
Rating: 5 stars
01/06/2008
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! Read More
Helpful
(13)

Most helpful critical review

pritty1npink
Rating: 1 stars
09/22/2014
Followed recipe. Bland. Not a single one of four at my dinner table liked this. Read More
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
KARINOK
Rating: 5 stars
01/05/2008
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! Read More
Helpful
(13)
FIONUIR
Rating: 5 stars
01/18/2003
I was barely able to get this into the oven--I kept eating the sauce straight from the skillet! Read More
Helpful
(11)
SALSA77
Rating: 5 stars
03/20/2005
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. Read More
Helpful
(10)
Advertisement
JACQUES_CHAN
Rating: 5 stars
01/18/2003
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 Read More
Helpful
(7)
RONALDE3
Rating: 5 stars
02/26/2005
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. Read More
Helpful
(7)
Meesakelly
Rating: 5 stars
02/09/2007
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. Read More
Helpful
(7)
Advertisement
NJtoAL
Rating: 4 stars
08/28/2008
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. Read More
Helpful
(6)
tim
Rating: 4 stars
01/24/2011
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 Read More
Helpful
(6)
jborck
Rating: 5 stars
12/02/2010
Best Thermidor I've ever had! even my picky eaters gobble this up! Read More
Helpful
(4)
pritty1npink
Rating: 1 stars
09/22/2014
Followed recipe. Bland. Not a single one of four at my dinner table liked this. Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/26/2020