Pie dough enough for 4 individual pies (or 2 large)
1 – 1/2 cups crawfish tails; crawfish fat and water to make 2 cups
3 tablespoons cooking oil
1 medium onion, chopped fine
2 tablespoons butter
1/4 cup chopped celery
Salt and red pepper to taste
1 clove garlic, mashed
Pinch thyme
1/3 cup tomato sauce mixed with 1/3 cup water
Pinch nutmeg
1 tablespoon green onion
4 tablespoons cornstarch
1 tablespoons parsley

INSTRUCTIONS
Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes.
Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer.

COOKING TIP: Be a guest at your own party and prepare these ahead and chill before baking.

1 stick butter
1 cup green onions, finely chopped
5 stalks celery, finely chopped
2 ounces crawfish fat
1 can cream of shrimp soup (do not dilute)
1/2 teaspoon Tabasco
1/4 teaspoon each red, black and white pepper
1 cup water
1 pound crawfish tails
3 cups cooked rice
1 cooked pie crust Salt to taste
5 ounces grated cheddar cheese

INSTRUCTIONS

Melt butter and saute green onions and celery for 15 minutes. Add fat and cook 5 minutes. Add soup, black, red and white pepper and tobasco. Cook 5 minutes. Add crawfish tails, rice and water. Stir, making sure mixture is not too dry or too runny. Add a little water if too dry. It must be thick enough to stand as a slice of pie. Add salt to taste. Stir in cheese and put in pie shell. Bake at 350 degrees for 15 minutes. Serves 4 to 6.

How visitors found this page:

• Food Network creole cream cheese

1 Pound Regular Lump Crabmeat
1-tsp. Dry Mustard
1 Egg
1-tbs. Parsley (chopped fine)
3-tbs. Mayonnaise
1-tbs. Melted Butter
1-tbs. Worcestershire Sauce
1-cup Saltine crackers
1-tbs. Lemon Juice
1-tsp. Old Bay seasoning

INSTRUCTIONS

Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.

Note: Do not over mix because Crabmeat will break apart.

Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.

How visitors found this page:

• RECIPE FOR CREOLE CRAB CAKES

1 loaf French bread
2 Tablespoons Vanilla
1 qt. Milk
1 cup golden raisins
3 eggs
4 Tablespoons butter
2 cups of sugar

Whiskey Sauce
1 stick of butter (1/4 Pound)
1 egg
1 cup confectioners sugar
1 jigger of bourbon

INSTRUCTIONS

Preheat oven to 350 degrees. Break French bread into about 8 pieces. In a large bowl, soak bread in milk until well soaked. Mix the bread around before adding the next ingredients. Beat the egg, sugar and vanilla well then add to bread mixture. Next add the raisins and stir mixture well. Grease a baking pan with butter ; pour the mixture into the pan. Place the pan with the pudding in another shallow pan with about an inch of water in it. Bake at 350 degrees for about 40 minutes or until pudding is firm. When cooked take out of oven and allow to cool.

WHISKEY SAUCE
In a double boiler, cook butter and sugar until completely dissolved. Add egg, beating very quickly so that it won’t curdle. When the mixture smoothes add whiskey. If you desire a stronger whiskey taste add more.
Cut bread pudding into serving pieces and place in deep dish. Add whiskey sauce to the top of the pudding.

2 Tbl. Butter
2 Tbl. diced Onion
1/2 cup Bread Crumbs
2 beaten Eggs
1/2 cup Milk
2 cups cooked, Flaked Crab
1/3 cup diced Celery
1/2 tsp. Mustard
1 tsp. Lemon Juice
2 Tbl. chopped Parsley
1/2 tsp. Salt
1/2 tsp. Paprika
2 Tbl. Olive Oil
1 cup Flour

Cooking Instructions

Melt butter in saucepan and saute onion and bread crumbs over medium heat for 2 – 3 minutes.
Combine with all ingredients except olive oil and flour; chill for at least 2 hours.
Shape into 8 cakes, dust with the flour.
Fry them in olive oil for about 8 minutes over medium heat until brown, turning once.

1 egg white
1 cup skim milk
2 tsp Sugar Twin artificial sweetner or equivalent
1/4 tsp ground cinnamon
about a handful of crushed walnuts to taste
1 cup stale French bread broken into 1/2 inch pieces
1/2 cup water packed tart red cherries, pitted and drained
1/2 teaspoon vanilla extract
1 tablespoon raisins

Rum Sauce Ingredients

1/4 cup skim milk
1/2 tsp cornstarch
1 tablespoon rum extract
2 tsp Sugar Twin artificial sweetener or equivalent

Preparation:

Preheat oven to 350 F
Beat the egg white with the skim milk, sweetener, and cinnamon
Add the bread to the liquid mixture to soak for 1 minute
Add the remaining ingredients except the sauce and pour into a small baking dish
Bake for 30 minutes, or until a knife inserted in the center comes out clean

Make the Rum Sauce:
Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens.
Add the Run Extract and Sweetener

To Serve:
Spoon the hot Bread Pudding into custard cups or onto dessert plates,
Top with the Rum Sauce.

7 slices of bread (broken in small pieces)
1 stick melted butter
8 eggs
1 1/2 cups sugar
1 can evaporated milk
1 1/2 teaspoon vanilla

DIRECTIONS

Mix all ingredients together in large bowl. Pour in glass pan and place pan in water in oven. Cook at 350 degrees for about 1 hour.

SAUCE FOR BREAD PUDDING INGREDIENTS

1 box powdered sugar
1/2 teasoon vanilla
1 teaspoon rum flavoring
1 1/2 stick melted butter
Milk (added to make sauce thin)

DIRECTIONS

Mix sugar, vanilla, rum and melted butter well. Add milk as needed serve over hot bread pudding.

1/2 cup boiling water
2 tbsp. shortening
1/4 cup sugar
1/2 tsp. salt
1/2 cup evaporated milk
1/2 package yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups silted flour (approximately)
Confectioners sugar

Cooking Instructions:

Pour boiling water over shortening, sugar and salt.

Add milk and let stand until warm.

Dissolve yeast n warm waater and add to milk mixture with the beaten egg.
Stir in 2 cups flour. Beat Add enough flour to make a soft dough.

Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; chill until ready to use.

Roll dough to 1/8-inch thickness.

Do not let dough rise before frying.

Cut into squares and fry, a few at a time, in deep hot fat (360 F); brown on one side, turn and brown on other.

Drain on absorbent paper.

Sprinkle with confectioners sugar.

1/4 cup oil
1/2 cup chopped green onion, tops and bottoms
1/2 cup all purpose flour
2 stalks celery, chopped
3/4 cup milk
Salt, black and red pepper to taste
1 pint oysters
Hot sauce to taste
1 small clove garlic, minced
8-inch unbaked pie shell, top and bottom
1/4 bell pepper, chopped
1/4 cup minced parsley

Cooking Instructions:

Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag.
Add milk. Stir well.

Drain juice from oysters and add only oysters to sauce.
Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too thick, add oyster juice.

Add chopped ingredients and lastly…

Add salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling.
Put oyster mixture in unbaked 8-inch pie shell and cover with top crust.
Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy.
Reduce heat to 350 degrees and continue cooking until nicely browned.
Serve while hot. Serves 6 to 8.