Ingredients:

2 1⁄2 gallons plus 2 tablespoons peanut oil

1⁄2 cup chopped onion

1⁄3 cup chopped green bell pepper

1⁄4 cup chopped celery

2 garlic cloves, minced

1⁄2 cup dry white wine

1 (8-ounce) package cream cheese, softened

3 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1 1⁄2 teaspoons salt

2 teaspoons hot sauce

1 (1-pound) package frozen crawfish tail meat, thawed 

1 (15-ounce) package refrigerated 9-inch pie crust

 

Use a traditional propane fryer outdoors away from wooden decks, in accordance with the manufacturer’s safety procedures. Or use an Electric Deep Fryer in your kitchen and follow the directions.

 

Directions:

Pour 2 1⁄2 gallons oil in a deep fryer; heat to 375 degrees. Heat remaining 2 table- spoons oil in a large sauté pan over medium-high heat. Add onion, bell pepper and celery to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Combine vegetable mixture, cream cheese and next 4 ingredients, stir- ring well. Fold crawfish into cheese mixture, stirring to combine. Cut each (9-inch) pie crust in half to form 4 semicircles. Using a slotted spoon, place about 1 cup crawfish mixture in the center of each crust half; fold edges over, pressing to seal. Crimp edges with a fork.

 

Fry pies at 375 degrees for 5 minutes or until golden, turning once. Serve immediately. 

 

Each pie serves 2 people.