Mini Cajun Mushroom and Crawfish Tarts

These are wonderfully complex tasting. And simple if you take advantage of frozen crawfish tail meat that you can find at most grocery stores..

Mini Cajun Mushroom and Crawfish Tarts
Makes 30 hors d'oeurves.

4 ounces crawfish tails (or substitute shrimp)
1 1/2 cups chopped fresh mushrooms
2 tablespoons butter
1 teaspoon Cajun seasoning
1/2 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 package semi soft cheese with garlic and herb (like Alouette)
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons snipped fresh parsley
2 packages mini phyllo shells (30 total)


Preheat oven to 350 degrees. Coarsely chop crawfish tails and set aside.


In a large skillet, cook the mushrooms in the butter until tender and liquid is evaporated (about 4 minutes). Add Cajun seasoning, lemon juice and pepper. Cook one minute more. Cool slightly.


In a medium mixing bowl, place cheese, egg and milk. Beat with an electric mixer on low speed until combined. Stir in the mushroom mixture, the crawfish tails and the parsley.


Place phyllo shells in a baking pan or mini muffin pans. Spoon filling mixture into shells. Bake about 15 minutes at 350 degrees, until filling is set. Serve warm.