Best Mini Crawfish Or Shrimp Pies Recipes

MINI CRAWFISH PIES - PAULA DEEN

Mini Crawfish Pies - Paula Deen image

Typically not a fan of Paula's, but this recipe is outstanding. Note - I use 3 cups chicken stock and you can use shrimp if you can't find crawfish, but definitely use crawfish if you have it available. This is a special treat for us. I have not made the crust, I just use refrigerated crust and bake in a pie pan. You will need to bake until the crust is brown if using a large pie pan.

Provided by Denise

Categories Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 tablespoons butter, cubed and softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
6 tablespoons butter, sliced
6 tablespoons all-purpose flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallion, diced
1 green pepper, diced
2 shallots, diced
1 lb frozen crawfish tail, thawed
3 tablespoons cajun seasoning
kosher salt & freshly ground black pepper
3 -4 cups chicken stock

Steps:

Preheat oven to 325 degrees F.
For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie.
For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

Nutrition Facts : Calories 395.4, Fat 25.9, SaturatedFat 15.6, Cholesterol 128.5, Sodium 368.7, Carbohydrate 26.6, Fiber 2.3, Sugar 4.1, Protein 15

LITTLE CRAWFISH PIES

Little Crawfish Pies image

This recipe is basically by Emeril Lagasse. I like it because I can fix it in the oven although he deep fried them. But he gave instructions for oven. Also, there is a recipe for preparing the pastry from scratch or using premade puff pastry. I opted for the puff pastry in the oven. Very tasty and pretty to look at.

Provided by CoolMonday

Categories Savory Pies

Time 55m

Yield 6-12 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
3/4 cup yellow onion, chopped
1/4 cup green bell pepper, chopped
1 teaspoon salt (or to taste)
3/4 teaspoon cayenne
1 1/2 lbs peeled crawfish tails (can be purchased frozen)
1/2 cup green onions (green part only) or 1/2 cup scallion, chopped (green part only)
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
1 large egg
3/4 cup fine dry breadcrumb
20 puff pastry, squares (3-4 inch square cut from large sheets)
1 egg, for egg wash
2 tablespoons milk, for egg wash
creole seasoning (to garnish) or cajun seasoning (to garnish)
3 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons vegetable shortening
1 large egg
3/4 cup milk

Steps:

Heat olive oil over medium heat in large pan.
Add onions, bell pepper, salt, cayenne.
Cook for 2 minutes, stirring a few times.
Add crawfish and stir cook for 2 minutes.
Add green onions, garlic, and parsley and stir cook for 1 minute.
Pour mixture into medium-size bowl and let cool for about 3 minutes.
Add the egg and breadcrumbs and mix well.
Set aside.
DIRECTIONS FOR PUFF PASTRY IN OVEN:.
Preheat oven to 375°F.
mix egg and milk well for egg wash.
Place 2 tablespoons of crawfish mixture on each pastry.
Seal with egg wash and brush top with egg wash.
Bake in oven for 15 minutes.
Sprinkle lightly with Creole or Cajun seasoning.
Serve hot.
DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:.
Preheat fryer.
Sift flour, salt, baking powder into a large mixing bowl.
Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
In small bowl, beat the egg with the milk.
Slowly add egg mixture to flour mixture, to a thick dough.
Divide dough into 12 equal portions.
On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
Put about 1/4 cup crawfish mixture in center of each.
Fold the dough over and crimp edges with fork.
Deep fry 2 or 3 at a time till golden brown.
Drain on paper towels.
Sprinkle with Creole or Cajun seasoning.
Serve hot.

Nutrition Facts : Calories 610.9, Fat 25.9, SaturatedFat 6.7, Cholesterol 232, Sodium 1240.7, Carbohydrate 63, Fiber 3, Sugar 2.5, Protein 30

MINI CRAWFISH PIES

Mini Crawfish Pies image

My mother gave this recipe to me in the 1980's.I have served this at all most ever Christmas Party ,since then .These are quick and so eazy.You can use shrimp,but I like the Crawfish better.All Wal-Marts carry them in the seafoof section,some times they are frozen.Most time they are near the Jars of oyster's.

Provided by Mary R Morris

Categories Other Appetizers

Time 20m

Number Of Ingredients 8

Ingredients

1 lb of frozen crawfish tails
4-green onions
1/4 cup of flour
1 can cream of mushroom soup
1 can cream of celery soup
1 stick of real butter
salt and pepper to taste(watch the salt as the soups are salty)
16-20 pastry shells (most bakery's have these in the store)

Steps:

1. Melt butter over medium heat.Chop Green onions fine,and cook in melted butter for 5 minutes.Add flour and blend untill bubbly.Add mushroom and celery soups and continue to cook for 5 minutes longer.Add crawfish tails with juice,salt and pepper to taste.Simmer untill warm.Fill Pastry shells and serve.
2. PERSONAL NOTE.I have often served this as Hot Dip in the crock pot ,with little tosted bread round's or crackers,for a large party.......If you use shrimp ,make sure they are well drained.

CRAWFISH PIE (MINI)

Crawfish Pie (Mini) image

Make and share this Crawfish Pie (Mini) recipe from Food.com.

Provided by Kikimony

Categories Crawfish

Time 55m

Yield 24 mini pies, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crayfish tail (I use frozen packs, defrosted -- WEIGHT APPROXIMATE!)
3 packages mini-medium bama pie crusts
1 can cream of celery soup
1/2 cup Italian breadcrumbs
1/2 bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, crushed (or jar type)
1/2 bunch shallot, chopped
8 ounces tomato sauce
1 cup evaporated milk
1/2 cup butter
garlic powder
salt
pepper
any powder seafood seasoning (I use Paul Prudhomes Blackened Redfish Seasoning)

Steps:

Melt butter.
Then add bell peppers, onions garlic and shallots to saute.
Add soup, crawfish and tomato sauce.
Cook 5 minutes.
Add milk.
Cook 5-10 minutes on low.
Add powder seasonings to taste and bread crumbs.
Spoon in shells.
Bake at 350 for 30-40 minutes.
These can be frozen BEFORE baking!

LOUISIANA CRAWFISH PIE

Louisiana Crawfish Pie image

Like Gumbo, there are dozens, no hundreds of different Crawfish Pie recipes, and they're all good. Here is my version which works just as well with shrimp. This makes two pies or you can use the leftovers to make mini crawfish/shrimp pies. C'est ci bon!

Provided by Donna Graffagnino

Categories Seafood

Time 1h5m

Number Of Ingredients 19

Ingredients

2 lb crawfish tails w/fat or shrimp, peeled and deveined
2 1/2 stick butter
1 Tbsp butter for brushing
1 large onion, diced
6 stalk(s) celery, chopped fine
1 medium bell pepper, chopped fine
1 Tbsp garlic, minced
1/2 c dried parsley or 1 cup fresh, chopped
1 bunch green onions, sliced thin
8 oz velveeta cheese, original, cubed
1/2 - 1 cap-full of liquid crab boil
2 can(s) cream of mushroom soup
1 Tbsp black pepper
1 tsp cayenne or more to taste
creole seasoning, to taste
hot sauce to taste
2 frozen pie crusts, thawed
3 Tbsp corn starch (mixed with 3 t water) *or*
1 c seasoned bread crumbs

Steps:

1. Preheat oven to 375* In medium saucepan over medium heat sauté the onions, bell pepper, celery and garlic in butter until onions have wilted.
2. Add the seasonings, mushroom soup, and liquid crab boil. Stir well. Add the Velveeta cheese and stir until completely melted.
3. Add the crawfish/shrimp to the mixture. Bring mixture to a low boil then simmer about 10 minutes. Add the parsley and continue to stir often to prevent scorching.
4. Add either the breadcrumbs or cornstarch slurry to thicken up the mixture. You can also add more or less cheese to achieve your desired consistency. The filling should be as firm as pudding, not runny.
5. Place pie crust into a pie plate and trim excess dough. Fill crust with mixture then place the second pie crust over the filling.
6. Tuck in the excess dough under the bottom crust edge and crimp the edges together. Brush melted butter over the top of the crust.
7. Cut 3 or 4 slits in the top of the crust. Place pie on baking sheet and bake at 375* for 30 minutes or until crust is golden brown. Let pie sit for 20 minutes before cutting. Enjoy!
8. *Note: Some images borrowed from internet