These crawfish salad puffs are the perfect way to start a holiday party.

Crawfish Salad Puffs
Yields 24
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Ingredients
  1. 2 tablespoons unsalted butter
  2. ¼ cup minced leek
  3. ¼ cup minced celery
  4. 2 cloves garlic, minced
  5. 1 pound cooked crawfish tails
  6. 1 small red bell pepper, seeded and diced
  7. 1 teaspoon Creole seasoning*
  8. ¾ teaspoon kosher salt, divided
  9. ½ cup minced red onion, rinsed
  10. ½ cup mayonnaise
  11. 2 tablespoons dill pickle relish
  12. 2 tablespoons fresh lemon juice
  13. 2 teaspoons Dijon mustard
  14. ¼ teaspoon smoked paprika
  15. 1 tablespoon finely chopped fresh chives
  16. 4 (10-ounce) packages puff pastry shells, baked and hollowed according to package directions
  17. Garnish: chopped fresh chives
Instructions
  1. In a large skillet, melt butter over medium-high heat. Add leek, celery, and garlic; cook until vegetables are tender, about 3 minutes. Add crawfish, bell pepper, Creole seasoning, and ¼ teaspoon salt; cook until liquid has evaporated, about 8 minutes. Remove from heat. Refrigerate for 30 minutes.
  2. In a large bowl, combine onion, mayonnaise, relish, lemon juice, mustard, paprika, and remaining ½ teaspoon salt. Add crawfish mixture and chives.
  3. Place about 2 tablespoons crawfish salad in each prepared pastry shell. Garnish with chives, if desired.
Notes
  1. *We used Zatarain’s Original Creole Seasoning.
Louisiana Cookin http://www.louisianacookin.com/