"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Steve's Crawfish Canapes Recipe

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This recipe for Steve's Crawfish Canapes, by , is from The Aucoin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Aucoin
Added: Sunday, December 14, 2008


8 oz Neufchatel Cheese
1 Large Vidalia Onion
1 Stick Butter
¼ cup Cold Pressed Olive Oil
2 to 3 tlbs. Chopped Garlic
1 to 2 pinches turmeric
1/3 cup Dry Sherry
1 lb. Crawfish tails with fat
¼ to ½ cup Parmesan, Romano, Asiago cheese
1 pint whipping cream
¼ cup lemon juice
¼ cup Lea & Perrins
1 tlbs. all purpose seasoning
1 tsp. Lemon pepper seasoning
Sea or Kosher Salt & pepper to taste
1 tsp. Liquid crab boil
½ cup bell pepper

Six to Seven boxes Mini Fillo Dough Shells
(The mix freezes well, so use only the number of Fillo shells as necessary for the guests.)

Sauté the onions and bell peppers with olive oil and half the butter and ½ the garlic. When mixture is translucent, add the rest of the butter and crawfish tails, whipping cream, dry sherry, and seasonings. Let cool for a while, blend all remaining ingredients including the Neufchatel cheese coarsely in a food processor. At the end, blend in ¼ cup sherry and let cool.

Place mixture in the fillo dough shells and warm to directions on the box.
(Athens mini fillo shells, bake about 5 to 8 minutes until hot.) Serve immediately.

Personal Notes:
Personal Notes:
This is great for a party!




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