 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
|
Add a touch of Southern hospitality to your festivities with our upscale version of a slider. The crawfish gets a touch of spicy goodness from the chipotle mayonnaise and jalapeno. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg |
1/3 cup 2% milk |
3 cups fresh baby spinach, thinly sliced |
12 ounces frozen cooked crawfish tail meat, thawed and shredded |
1 cup reduced-fat chipotle mayonnaise |
48 pickled jalapeno slices |
Directions:
1. In a large bowl, combine the corn bread mix, egg and milk. Spread into a greased 13-in. x 9-in. baking pan. Bake at 400° for 9-11 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. Cut corn bread into 1-1/2 in. squares. Top each with spinach, crawfish, mayonnaise and a jalapeno slice. Yield: 4 dozen.
|
|