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.