Crayfish & Corn Panzanella

Leftovers from a crayfish and crab feast!

I mean, we ate all the crabs..


Now I like my panzanella salad hot so I toss it all with the vinaigretteĀ and then heat it all through in the pan. So good.

Makes 1 lunch.


  • 2 tablespoons olive oil, divided
  • 1 1/2 cups cubed stale baguette (1bout 1/4 of a large baguette)
  • half dozen crayfish (or more), meat removed from tail and chopped
  • 1 leftover sausage, chopped (or whatever you have hanging out)
  • 1 small ear of corn, cooked, cut off the cob
  • 1/2 red pepper, chopped
  • some herbs- I had chopped marjoram
  • 1 tsp dijon mustard
  • 1 tablespoon apple cider vinegar

Heat up 1 tablespoon of oil in a medium hot pan, sprinkle with salt, and toss in the cubed bread. Turn it down to low for about 10 minutes until you get a nice crust and it starts to brown.

Make the vinaigrette by mixing 1 tablespoon of vinegar, 1 tsp mustard, salt and pepper, and 1 tablespoon of oil until combined.

In a bowl, toss the baguette, crayfish, sausage, corn, red pepper, herbs and vinaigrette.

Dump it all back into the pan and heat through. Salt to taste and eat it all.


May 17, 2018 Comments (0) Salads, Seafood

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