Crawfish Pizzas Recipe
Crawfish Pizzas Recipe photo by Taste of Home
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These spicy pizzas were winners when I entered them in the International Crawfish Festival in Jackson, Mississippi. —Jackie Powell, Jayess, Mississippi
TOTAL TIME: Prep: 55 min. Cook: 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 55 min. Cook: 10 min.
MAKES: 10 servings


  • 1/2 cup each chopped green pepper, onion and green onions
  • 3 garlic cloves, minced
  • 1/3 cup butter, cubed
  • 1 pound process cheese (Velveeta), cubed
  • 4 ounces cream cheese, cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley flakes
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon each cayenne pepper, pepper and Cajun seasoning
  • 2 pounds crawfish tails, cooked and peeled
  • Oil for frying
  • 10 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese


  1. In a large skillet, saute the green pepper, onions and garlic in butter until tender. Reduce heat to low. Add the process cheese, cream cheese and mayonnaise; cook and stir until melted. Stir in the Worcestershire sauce, parsley, pepper sauce and seasonings. Cook until slightly thickened. Add crawfish. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes until heated through.
  2. Meanwhile, heat oil in a skillet. Fry each tortilla for 1-2 minutes on each side or until browned. Drain on paper towels. Spread 1/2 cup crawfish mixture on each tortilla. Sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 4-5 minutes or until cheese is melted. Yield: 10 servings.
Editor's Note: Two pounds of cooked salad shrimp may be substituted for the crawfish. Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Crawfish Pizzas in Taste of Home June/July 2003, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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