Chef Nathan Richard - Crawfish and Goat Cheese King Cake
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Chef Nathan Richard Crowned 2019 King Of Louisiana Seafood
This savory king cake is filled with crawfish tails and topped with Cajun Caviar, a bowfin caviar made in Louisiana.
To win the crown, Chef Richard prepared Crawfish and Goat Cheese King Cake with Cream Cheese Pepper Jelly, Crab Fat, Sugar, and Cajun Caviar
Made with Louisianal ingredients & Louisiana Seafood.
Crawfish and Goat Cheese King Cake Cooking Instructions:
Remove King Cake from the box (don't discard box)
Remove plastic from the king cake and allow to thaw completely.
Remove the cardboard (don't discard)
Pleace king cake on a greased baking pan and place in oven.
Bake for 30 minutes (rotating halfway through cooking)
Remove from oven and place on cardboard and allow to cool for 15 minutes.
When slightly cooled, begin to ice and decorate the king cake with the red chilly flakes, crab fat sugar, and sliced green onions.
This is a mini king cake. Chef Richard is working on a larger size for Thanksgiving 2019
|Serving per container||3|