Home » Recipes » Sandwiches » Crawfish Croque Monsieur
Crawfish Croque Monsieur
Menu Part
Ingredients
6 |
Ounces |
Lightly Breaded Cajun Crawfish 64/125 ct. (Item# 057135) |
Bechamel: |
|
|
1/4 |
Cup |
(1/2 Stick) Unsalted Butter |
1/4 |
Cup |
All-Purpose Flour |
1 1/2 |
Cups |
Whole Milk |
2 |
Tablespoons |
Whole Grain Mustard |
1/2 |
Teaspoon |
Freshly Grated Nutmeg |
Or: |
|
|
1/4 |
Teaspoon |
Ground Nutmeg |
To |
Taste |
Kosher Salt |
Assembly: |
|
|
8 |
Slices |
1/2 Inch Thick Country-Style Bread |
3 |
Ounces |
Gruyere, Grated (About 1 1/2 Cups) |
1 |
Teaspoon |
Herbes de Provence |
Directions
- Bechamel: Melt butter in a medium saucepan over medium heat until foamy.
- Add flour and cook, stirring until mixture is pale and foamy, about 3 minutes.
- Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes.
- Remove from heat and whisk in mustard and nutmeg; season with salt.
- Assembly: Preheat oven to 425°F.
- In 350° oil deep fry crawfish approximately 3 minutes, until golden brown and until internal temperature reaches 165°F. Place on towels to allow oil to drain.
- Spread bread slices with bechamel, dividing evenly and extending all the way to the edges.
- Place 4 slices of bread , bechamel side up, on a parchment-lined baking sheet; top with the fried crawfish and half of cheeses.
- Top remaining slices of bread, bechamel side up, then top with remaining cheese and sprinkle with Herbes de Provence.
- Bake until cheese is brown and bubbling, 10-15 minutes.
View as PDF