Mardi Gras is on the way, and it’s time to let the good times roll. It’s also time to stock up on crawfish. During Mardi Gras season, there’s plenty of red beans and rice, but the versatility of crawfish can make it the main attraction.
Almost any way you use shrimp or crab meat, you can substitute crawfish. Crab salad becomes crawfish salad. Shrimp Alfredo becomes Crawfish Alfredo. Crab cakes become crawfish cakes. The possibilities are endless and very delicious. From soup to etouffee, add some crawfish and put a New Orleans flair on any meal.
Now, I don’t expect anyone to spend hours cleaning and shelling whole crawfish. That’s why I head to the freezer aisle and find the frozen crawfish tails that are already cooked, cleaned and peeled. The only thing left to do is thaw, rinse and mix into whatever recipe I have planned.
Saving time in the kitchen gives me more time to collect my beads, make some hurricane drinks, and get ready to celebrate Mardi Gras with plenty of Louisiana mudbugs!
Creamy Crawfish Tarts
1 box mini fillo shells
1/2 lb cooked crawfish tails, drained and rinsed
1/4 cup mayonnaise
1 tsp hot sauce
1 Tbs fresh parsley
salt and pepper, to taste
Place the shells on a baking sheet. Bake in preheated 350° F oven for 3 to 5 minutes for added crispness. Allow to cool. In a small bowl, combine crawfish tails, mayonnaise, hot sauce and parsley. Add salt and pepper to taste. Spoon into fillo shells. Chill for 30 minutes and serve.
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