Cajun Seafood Sliders
Submitted by: Cheryl Rogers
Serving Size: 6/8
|2/3 cups||coarsley chopped flat leaf parsley|
|6 ounces||crawfish tail meat, coarsely chopped|
|6 ounces||cooked shrimp, drained and chopped|
|6 ounces||lump crabmeat, drained and chopped|
|1/3 cups||red bell pepper, finely diced|
|1/3 cups||green onion, finely chopped with both white and green parts|
|3 ounces||Andouille sausage, finely diced|
|1 teaspoons||hot sauce|
|1 tablespoons||Cajun seasoning|
|8 ounces||whipped cream cheese|
- Preheat oven to 375°F.
In a large bowl whisk together eggs, whipped cream cheese, Cajun seasoning and hot sauce. Set aside. Cook in a skillet over medium heat, cook sausage, green onion and bell pepper until veggies sweat. Add to eggs. Add crabmeat, shrimp, crawfish and parsley. Mix well. Divide mixture among 24 non-stick muffin cups. Bake for 15 to 20 minutes until set and mixture has reached 160 degrees throughout. (Or entire mixture can be baked in a 10x15 inch pan and cut into 24 inch rectangles—may need to increase baking time by 5 to 7 minutes.)
- Remove from oven and let stand 5 minutes. Place one portion on each bun.
- Garnish with any desired ingredients used in the dish and/or make the following cream cheese spread to be used on the bun.
- For cream cheese spread, blend together 4 ounces whipped cream cheese, 1 teaspoon Cajun seasoning, ¼ teaspoon hot sauce and 3 tablespoons chopped flat leaf parsley.