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Source: Stop and Smell the Rosemary

Crawfish Phyllo Triangles
Crawfish is an exciting alternative to shrimp.
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Serves: varies
Prep Time: 30 minutes
Cook Time: 12 minutes
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2 packages (8 ounces each) cream cheese, softened
1 pound fresh crawfish, cooked, peeled and coarsely chopped
3 green onions, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh tarragon, chopped
1 teaspoon garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 pound frozen phyllo dough, thawed
1 cup (2 sticks) unsalted butter, melted
1 cup fine bread crumbs

Combine cream cheese, crawfish, green onions, cilantro, tarragon, garlic, curry, red pepper flakes, salt, and lime juice in a large bowl. Set aside.
Preheat oven to 400 degrees. Place 1 sheet of phyllo on a lightly floured surface. Brush with melted butter and sprinkle with bread crumbs. Repeat with 2 more sheets of phyllo. With a sharp knife, cut across horizontally to make 3 rectangles. (Cover remaining phyllo with a damp towel while working on the first.) Place 1 rounded tablespoon of crawfish mixture on a corner of each rectangle an dfold up "flag style" to form triangular packages. Repeat with remaining crawfish and phyllo. Place triangles on a greased baking sheet and brush lightly with butter. Bake 12 minutes, or until golden brown. Serve immediately.

Crawfish Phyllo Triangles may be frozen unbaked, then cooked frozen.

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