Best Mini Crawfish 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

MINI CRAWFISH (OR SHRIMP) PIES

Mini Crawfish (or Shrimp) Pies image

I am "required" to make and bring these to parties and family gatherings. When I can't sleep I get in the kitchen and cook, actually experiment, which is how I came up with these. They aren't hard to make, but the bread cups can be a little time consuming so whenever you're in the mood, make the bread cups ahead of time and...

Provided by Donna Graffagnino

Categories Seafood Appetizers

Time 55m

Number Of Ingredients 17

Ingredients

24-36 bread cups (see recipe below)
2 lb louisiana frozen crawfish tails with fat, or cooked shrimp, coarsely chopped
1 stick butter
2 medium onions, chopped fine
3 stalk(s) celery, chopped fine
1/2 red &/or green bell pepper, chopped fine
2 Tbsp chives or green onions, fresh or dried
salt and black pepper - to taste
1 Tbsp garlic, minced
1 Tbsp worcestershire sauce (lea & perrin's)
1 can(s) cream of mushroom soup
1 jar(s) 15oz cheez-whiz
1/2 tsp cayenne pepper
1/2 cap liquid crab boil (optional)
2 dash(es) paprika - for color
1 1/4 c italian bread crumbs
paprika or chopped parsley, fresh or dried for garnish

Steps:

1. First you make a roux. NO! NO! NO!, not this time. Just Kidding! Sorry, I got carried away...
2. FIRST - In a large skillet melt butter and add onion, celery, and chives/green onions, and season with a little salt and pepper. Saute until onions begin to soften.
3. Add garlic, worcestershire sauce, cayenne (start with a pinch, you can always add more later), and paprika; continue to simmer 15-20 minutes, stirring frequently.
4. Add soup and Cheez-Whiz, simmer until cheese is melted, stirring frequently to keep cheese from burning.
5. Add crawfish and simmer 10 minutes. Add 1/2 cap, or to taste, liquid crab boil, (optional).
6. Pour mixture into a large mixing bowl and add bread crumbs. Mix well and let sit to allow bread crumbs to expand. The mixture needs to be fairly thick so it won't fall down your shirt when you take the first bite of the mini crawfish pie.
7. Check the mixture and add more bread crumbs if needed, stir and set aside.
8. If you planned ahead and already have your bread cups made, then pop them back into the mini muffin pan and set aside, pour yourself a drink and put your feet up. Otherwise, get started making those bread cups. https://www.justapinch.com/recipes/bread/bread-sweet-bread/sourdough-mini-appetizer-cups.html
9. Once all of your ingredients are ready, use a small spoon and fill each bread cup, pack it in and heap it up on top. Sprinkle the top with a little paprika or chopped parsley. Bake at 350* F for 10 minutes and serve.
10. *NOTE: Before baking, crawfish pies can be frozen then put into a Zip-Lock bag and kept frozen until ready to serve. From frozen bake at 350* F for 25 minutes until hot.
11. *TIP: Alternate method for dough cups - Instead of making bread cups, you can use Pillsbury's pre-made pie crusts (2 crusts) in freezer section of the grocery, or you can make your own fabulous homemade pie crust. Use a cookie cutter to cut rounds that will form a cup when put into a mini muffin pan. Bake for 10 minutes then fill with crawfish mixture. Bake for another 10 minutes to heat through. *OPTIONS: If you don't want to make mini crawfish pies - use this filling to make one full size pie with a top and bottom crust. If you can't get crawfish, use shrimp or crab meat in place of crawfish. Add crab meat last so it stays together better.

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.

MINI-CRAWFISH PIES

MINI-CRAWFISH PIES image

Categories Appetizer

Yield 8 Pies

Number Of Ingredients 17

Ingredients

Crust:
8 tablespoons butter, cubed and softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
Filling:
6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper
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. 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.

MINI CRAWFISH PIES RECIPE

Mini Crawfish Pies Recipe image

Provided by alas14

Number Of Ingredients 17

Ingredients

Crust:
8 tablespoons butter, cubed and softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
Filling:
6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
2 cups chicken stock

Steps:

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. 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.