Chef Mould's Crawfish Pie

Chef Mould's Crawfish Pie

Prep Time

20 minutes

Cook Time

5 minutes



This surprisingly creamy Crawfish Pie recipe from Guest Chef Pat Mould of Lafayette, La., will get your taste buds doing a zydeco dance.

Recipe courtesy of LouAna Peanut Oil.

Recipe courtesy of LouAna Peanut Oil.


  • Lou Ana Peanut Oil in deep fryer
  • 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 flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons hot sauce, such as Tabasco
  • 1 (1-pound) package frozen crawfish tail meat, thawed
  • 1 (15-ounce) package refrigerated 9-inch pie crusts


  • 1 Pour oil in a deep fryer to recommended level; heat to 375 degrees. Heat additional 2 tablespoons 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.
  • 2 Combine vegetable mixture, cream cheese and next 4 ingredients, stirring 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.
  • 3 Fry pies at 375 degrees for 5 minutes or until golden, turning once. Serve immediately. Each pie serves 2 people.


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