Crawfish bread is not only delicious but simple to prepare. Crawfish tail meat can be purchased frozen at most retail stores that carry fresh seafood. Using crescent rolls as the "bread" saves both time and money and the result is very impressive. It's a big hit at parties and can be served as either an appetizer or main dish.

INGREDIENTS -

1 package of crawfish tail meat (approximately 1 pound)

1 cup of a mixture of yellow pepper, green pepper, and onions - chopped

1 cup of chopped broccoli or celery

1 tsp. of garlic powder

salt and pepper to taste

1 egg slightly beaten

1 cup of your favorite shredded sharp cheese (Colby Jack or Cheddar work well)

1/4 cup of mayonnaise

2 eight ounce packages of crescent rolls

DIRECTIONS-

Finely chop the crawfish and add to chopped peppers, onions and broccoli or celery. Steam for about 5 to 8 minutes to precook. In large bowl, combine the mixture with the mayonnaise, shredded cheese and salt, pepper and garlic powder. Mix well to blend. Unroll, but do not separate, the crescent dinner rolls. Cover the bottom of an 11X17 prepared cookie pan. Knead all the pieces together to make one big crust.

Spread the crawfish mixture evenly approximately six inches in the middle of the dough. Pick up the extra dough to the left and the right of the crawfish mix and bring it over to cover. Pinch closed. Brush with egg and bake in preheated 375 degree over for 25 minutes or until golden brown. For variety, chopped shrimp or crabmeat can be used but I do recommend the crawfish.