Crawfish (and cream sauce)

[msacuisine]

I have a nice batch of crawfish that I would like to use. I am cooking for someone who thinks she doesn't like them. I may just not tell her what it is and let her assume it is crab meat or something. Thinking probably of doing this with a cream sauce with pasta: while this is done often in New Orleans, I think it is less likely to give away the secret than say, crawfish ettouffee, but I am open to other suggestions as well.

Anyone got some good recipes or ideas.

[Dave the Cook]

I think you've got a pretty good idea there, but if a substantial variation would be interesting, there's Shrimp and Andouille Pasta. Just sub mudbugs for shrimps.

[msacuisine]

I think you've got a pretty good idea there, but if a substantial variation would be interesting, there's Shrimp and Andouille Pasta. Just sub mudbugs for shrimps.

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Thanks for the feedback!

Your shrimp and sausage recipe is right along the lines of what I was thinking.

Great minds (and pallets) think alike.

Edited August 4, 2008 by msacuisine (log)

[Doodad]

Crawfish in a cream sauce is a natural. Hard to go wrong there. If you really want to disguise them, do fritters or cakes with them instead of crab and serve over the cream sauce or remoulade.

[HungryC]

In addition to the cream sauce/pasta thing, you could try fried crawfish. A deep fried item can be a good way to introduce a new food to a potentially resistant palate. If your intended audience needs even more "disguise", make fried crawfish poboys and put a little remoulade or spicy mayo/ketchup/horseradish sauce on the bread.

[HungryC]

I found this crawfish Monica copycat recipe online, thought you might like to see it:

http://www.gumbopages.com/food/seafood/crawfish-pasta.html