Dan Dunsky’s Auburn Hills restaurant, O’Brien’s Crabhouse, offers crawfish pie just three months of the year — January through March — as a nod to Mardi Gras.
> Crawfish Pie
2 ounces butter
1/2 cup onion, diced small
1/2 cup celery, diced small
1/2 cup red bell pepper, diced
small
1/2 cup green bell pepper, diced
small
1-1/2 teaspoon Creole seasoning
1/4 cup flour
1-1/2 pounds crawfish-tail meat
2 ounces garlic, minced
2 ounces hot sauce
1 ounce Worcestershire
1/2 cup green onion, chopped
4 ounces heavy cream
1 egg, beaten
1/4 cup white bread crumbs
1 frozen pie shell
Olive oil
Preheat oven to 375.
Melt butter in heavy-bottomed pan.
Sauté onion, celery, and red and green bell peppers with Creole seasoning until soft. Add flour and cook 1-2 minutes. Add crawfish meat and garlic and cook 3-4 minutes. Add hot sauce, Worcestershire, and green onion and cook 3-4 minutes. Stir in heavy cream and remove from heat. Add beaten egg slowly. Stir in bread crumbs. Brush edges of pie shell with olive oil. Pour filling into shell and bake until top is golden, about 15-18 minutes
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