Crawfish Fingers

Crawfish Fingers

Small salad shrimp can be substituted for the crawfish tails. Cooked regular size shrimp can also be substituted for the crawfish tail meat.

-Sweet Mama Janisse


For 2 Dozen(s) ()


  • 1 cup(s) onion, chopped
  • 4 cloves garlic, crushed
  • 1 cup(s) celery, chopped
  • 1 stick butter
  • 1 pound(s) crawfish tails
  • 3 tablespoon(s) Vermouth
  • 2 green onions with tips chopped
  • parsley, finely chopped
  • 1 tablespoon(s) Worcestershire sauce
  • juice of lemon
  • salt and pepper to taste
  • 3 teaspoon(s) liquid crab boil
  • 2 packages cream cheese
  • 1 loaf bread

Crawfish Fingers Directions

  1. Place onion, celery, and garlic in food processor.
  2. Melt butter in skillet and sauté vegetables util soft. 
  3. Place crawfish in food processor. Add to vegetables and simmer 5 minutes. 
  4. Add Vermouth, green onions, parsley, Worcestershire Sauce, lemon juice, salt, and pepper. Cook 2 minutes. 
  5. Add liquid crab boil. Place cream cheese in microwave for 2 minutes or until soft.
  6. Blend in crawfish mixture and cool until ready to use. Cut crust off bread slices.
  7. Roll bread with rolling pin. Spread crawfish mixture thinly on bread. Roll into fingers. Refrigerate.