Crawfish Salad Puffs

Crawfish Salad Puffs - Holiday Appetizers

These crawfish salad puffs are the perfect way to start a 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 https://www.louisianacookin.com/

4 COMMENTS

  1. 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.

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