Crawfish in Phyllo

Published on April 1, 2020 | By
crawfish bread

It is springtime and crawfish season here in south Louisiana. What, crawfish are not available where you live? You can easily substitute crabmeat or shrimp for the crawfish and wrap this cheesy seafood mixture in phyllo for a delicious appetizer to serve with your aperitifs.

A friend of mine shared this recipe with me years ago. Supposedly it is the brain child of renowned New Orleans chef, Susan Spicer, owner of Bayona and other restaurants in New Orleans.

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 lb cream cheese at room temp
  • 1 lb of peeled crawfish tails, cooked shrimp or crabmeat
  • 3 green onions, chopped
  • 1 TBSP chopped cilantro
  • 1 TBSP basil
  • 2 cloves of garlic, minced
  • 1 tsp curry powder
  • ½ tsp red pepper flakes
  • 1 tsp creole seasoning
  • pinch of sea salt and cayenne
  • juice of ½ lime
  • 1 pound phyllo dough
  • 1/2 cup melted butter
  • 1 cup of breadcrumbs

Instructions

  1. Use only cooked seafood and chop roughly. Set aside. Combine the softened cream cheese with the herbs and spices in a bowl and mix thoroughly. Add the crawfish or shrimp or crab and fold in gently.
  2. Preheat oven to 400. Place one sheet of phyllo dough on a lighly floured work surface. Brush the dough lightly with melted butter and sprinkle with breadcrumbs. Lay a second sheet of dough on top and add another layer of butter and breadcrumbs. Cover with a third sheet of phyllo. With a sharp knife cut across horizontally to form three rectangles. While working with first piece of phyllo, loosely cover the other phyllo with a damp paper towel. Phyllo dries out quickly and will crack.
  3. Place a rounded tablespoon of crawfish filling on corner of each rectangle . Fold the phyllo packages flag style to form triangles. Brush the tops of each triangle with melted butter; place on a cookie sheet and bake for 12 minutes. Makes 24 triangles. Wonderful appetizers to serve with aperitifs. You can freeze them on a sheet pan after assembled and pop them in the oven whenever guests arrive unexpectantly.
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