Crawfish and Goat Cheese King Cake

Chef Nathan Richard

Winner of the 12th Annual Louisiana Seafood Cook-Off, the Crawfish and Goat Cheese King Cake features Cream Cheese Pepper Jelly, Crab Fat, Sugar, and Cajun Caviar!



2 (8-ounce) cans Pillsbury Crescent dough sheets


½ cup minced shallot
½ cup goat cheese (room temperature)
½ cup cream cheese (room temperature)
2 tablespoons minced chives
2½ teaspoons Tabasco
12-ounce crawfish tails, drained


8 ounces cream cheese (soften)
2 ounces pepper jelly
2 tablespoons powder sugar

Optional Garnish:

Cajun Caviar Green onions
Dehydrated crab fat


In a medium bowl, combine shallot, cream cheese, goat cheese, chives, and 2 teaspoons tabasco; gently fold in crawfish. Cover and let set at room temperature, so it will be easier to spread.
Mix well till smooth
To assemble:
Open a dough sheet package and unroll both sheets. Spread the filling evenly and place dollops of crawfish. Drape outside edges over filling and continue rolling outside inward until filling is covered, widening inner hole as needed, until dough covers the seam. Transfer to a baking sheet lined with parchment paper; cover with plastic wrap and let stand for 10 minutes. Preheat oven to 350°. Uncover cake, and bake until golden brown, about 30 – 40 minutes. Let cool completely.
With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with hydrated crab fat and diced green onion tops.
Serve on the baking tray by slicing the king cake into portions and topping it with Louisiana Cajun Caviar.

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