Crawfish Cups

Leslie Davis - Monday, May 21, 2012

1 bell pepper, ground

1 stalk celery, ground

2 lbs. crawfish tailmeat, ground

1/2 c. bread crumbs

Salt, red and black pepper to taste

1 T. butter, softened

Refrigerated biscuit dough

Combine bell pepper, celery and crawfish. Saute’ in butter over low heat for 15 minutes. Season with salt and pepper. Add bread crumbs and stir. Press biscuit dough into small muffin cups to form shells. Fill with crawfish mixture. Bake 450 degrees for 5-6 minutes. Makes about 30 patties.