Crayfish and Curried Cream Cheese Turnovers

Name: Crayfish and Curried Cream Cheese Turnovers
Yield: makes about 16 turnovers, or 4 servings
Ingredients: 1 (8-ounce) package cream cheese, softened; 1/2 pound cooked and peeled crayfish tails, coarsely chopped; 1 tablespoon chopped cilantro; 2 teaspoons chopped fresh tarragon; 4 scallions, minced; 1 garlic clove, minced; 2 teaspoons mild curry paste (such as Patak’s) or curry powder; 1/2 teaspoon red chile paste (such as sambal oelek); Pinch of salt; 1 tablespoon fresh lime juice; 1/2 pound frozen phyllo, thawed; 1/4 pound (1 stick) butter, melted; 1/2 cup unseasoned dry bread crumbs

December 14, 2011

With a creamy, spicy filling that stars a beloved Louisiana ingredient, these crispy, delicate little turnovers will be a hit at any party. I love how the curry plays off the sweet crayfish and flavors of the herbs and scallions. You might double this recipe and freeze half for a future get-together (or light supper when paired with a big salad or spinach omelet). Chances are you will be craving these turnovers again soon after you make them.

Cooks' Note

Feel free to substitute shrimp or picked lump crabmeat for the crayfish.

Recipe notes

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