Crawfish Salad Pastry Puffs is a quick, easy and festive appetizer that is perfect any holiday party. The salad can be made ahead of time and the pastry puffs can be baked ahead of time so you can assemble them just before serving. This will keep them from getting soggy.
Crawfish Salad Pastry Puffs
(Adapted from recipe courtesy of Louisiana Cookin’, November/December 2016)
2 Tbsp unsalted butter
1/4 cup minced leek
1/4 cup minced celery
2 large garlic cloves, minced
1 lb. cooked crawfish tails
1 small red bell pepper, seeded and diced
1 tsp Creole seasoning
1/2 cup minced red onion, rinsed
1/2 cup mayonnaise
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1/2 tsp smoked paprika
1 Tbsp finely chopped cilantro, plus more for garnish
4 (10-ounce) packages puff pastry shells, baked and hollowed
In a large skillet, melt butter over medium-high heat. Add leek, celery, and garlic; cook until tender, about 3 minutes. Add crawfish, bell pepper, Creole seasoning, and a pinch of salt; cook until liquid has evaporated, about 8 minutes. Remove from heat. Refrigerator for 30 minutes.
In a large bowl, combine onion, mayonnaise, lemon juice, mustard, paprika, and another pinch of salt. Add crawfish mixture and chopped cilantro.
Place about 2 tablespoons crawfish salad in each prepared pastry shell. Garnish with cilantro.