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Recipe: Crawfish Thermidor

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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.

Crawfish Thermidor Ingredients

  • cup butter

  • cup sliced fresh mushrooms

  • cup white wine

  • 1 pound peeled crawfish

  • cup all-purpose flour

  • teaspoon salt

  • teaspoon red pepper flakes

  • 2 cups milk

  • paprika, for garnish

How to Make Crawfish Thermidor

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

  2. 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.

  3. Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.

  4. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.

  5. Bake in preheated oven for 10 to 15 minutes or until heated through.

Crawfish Thermidor Nutritions

  • Calories: 298.1 calories

  • Carbohydrate: 13.3 g

  • Cholesterol: 161.7 mg

  • Fat: 15.3 g

  • Fiber: 0.6 g

  • Protein: 20.8 g

  • SaturatedFat: 9 g

  • ServingSize:

  • Sodium: 510.5 mg

  • Sugar: 6.3 g

  • TransFat:

  • UnsaturatedFat:

Crawfish Thermidor Reviews

  • 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

  • I was barely able to get this into the oven--I kept eating the sauce straight from the skillet

  • I made Lobster Thermidor and it was the BEST ever. I have had lobster thermidor in the caribbean and its 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.

  • 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

  • I changed this recipe to Lobster thermidor and it was great. Ive been looking for this flavor for 30 years, ever since I had it in California. Its the best.

  • 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.

  • Excellent dishTaste- salty; somewhat sourTexture- creamy liquid, tender solid, soft meatAppearance- milkish-white, sticky liquidSuggestions for changes- 100mL of cornstarch to add in step 3

  • 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 Id find a recipe from this site. I didnt know the cooked crawfish had to peeled which revealed very little meat. Although I didnt 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.

  • Best Thermidor Ive ever had even my picky eaters gobble this up

  • Pretty good I used Chicken Broth instead of White Wine and I used .75lb of Crawfish and .75lb of Turkey Kielbasa without changing anything else and I think the Kielbasas really added to it

  • I made this and mixed in cooked rice just before baking. it was fantastic. I did add a Tabasco pepper, thyme, basil, sage, and oregano to the sauce. Fantastic

  • Followed recipe. Bland. Not a single one of four at my dinner table liked this.

  • This is decadent The sauce is amazing, so thick and rich. I cant get crawfish where I live so I went with a combo of shrimp, bay scallops and the meat from one crab claw. I did cut the portions back to two, wish that I hadnt. In step two I added the shells from the shrimp, the shells add a lot of flavour, and removed them before adding starting step 3. I added the raw scallops and cooked crab just before putting this in the oven. I wont make this often but I will make it again Thanks for the wonderful recipe.

  • This dish was easy to prepare and let the crawfish be the star as it should. I did not find this recipe bland whatsoever. The flavors were good and this is one I will definitely make again. Thanks for sharing

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