These crawfish salad puffs are the perfect way to start a party.
Crawfish Salad Puffs
2016-10-05 04:59:35
Yields 24
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup minced leek
- ¼ cup minced celery
- 2 cloves garlic, minced
- 1 pound cooked crawfish tails
- 1 small red bell pepper, seeded and diced
- 1 teaspoon Creole seasoning*
- ¾ teaspoon kosher salt, divided
- ½ cup minced red onion, rinsed
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon smoked paprika
- 1 tablespoon finely chopped fresh chives
- 4 (10-ounce) packages puff pastry shells, baked and hollowed according to package directions
- Garnish: chopped fresh chives
Instructions
- 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.
- In a large bowl, combine onion, mayonnaise, relish, lemon juice, mustard, paprika, and remaining ½ teaspoon salt. Add crawfish mixture and chives.
- Place about 2 tablespoons crawfish salad in each prepared pastry shell. Garnish with chives, if desired.
Notes
- *We used Zatarain’s Original Creole Seasoning.
Louisiana Cookin' https://louisianacookin.com/
Do you have recipe for the pastry shell used in the Crayfish Puffs recipe>
We’re all about making our own ingredients, but in the case of these pastry cups it works out much better to use pre-made cups.
Crayfish cost so much . So I use shrimp in place of it . And it still good .
There is no substitute for crawfish. It was out of season so I had to buy frozen tails. This is a fabulous recipe. I made 48 of the little filo puff pastry cups for 12 people. Several were chefs and several owned and ran their own restaurants. They are very discriminating people. This was an appetizer and they were crowded around the app tray. Everyone was very impressed. There were only 5 left! It does take a lot of prep time but you can make the filling a day ahead. Be sure to toast the pastry puffs right before filling and serving so they stay crisp.