It’s now nearing the end of crawfish season, but luckily, frozen crawfish tails are available almost year-round! This is a great party appetizer – it is always a hit with our friends. Enjoy!
Mini Crawfish Pies
Slightly adapted from cajungrocer.com website
Makes 72 appetizers
8 Tbsp. (1 stick) unsalted butter
1 cup finely chopped onions
1 cup chopped green bell pepper
1 tsp salt
½ tsp cayenne pepper
½ tsp white pepper
¼ tsp black pepper
2 Tbsp tomato paste
1 tsp paprika
2 Tbsp cornstarch (dissolved into 1 cup water)
1 lb peeled Crawfish Tails (Louisiana)
1 bunch finely chopped green onions
1 Tbsp dried parsley flakes
6 dozen bite-sized phyllo shells (mini muffin tin size – I use Athens brand)
Preheat oven to 350°.
Heat butter in large pot over medium heat. Add onions and bell peppers, and cook, stirring until they are soft, about 6 minutes.
Add salt, cayenne pepper and white pepper, and reduce to medium-low heat. Add tomato paste and paprika and let mixture bubble for a few minutes.
Add dissolved cornstarch and cook until a fine glaze appears on the mixture. Add the crawfish, green onions and parsley. Cook, stirring occasionally, for about ten minutes. Adjust the seasonings to taste.
Spoon the mixture into pre-baked phyllo shells and bake until golden brown, five to eight minutes. Serve warm.
Nutritional information (each):
Total Fat 2.4 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 14.6 mg
Sodium 53.4 mg
Potassium 16.0 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 1.6 g