6 single pre-made pie crusts (Pillsbury recommended)
1/3 stick butter
1/4 cup bacon, fried crispy (save drippings)
1 medium white onion, finely diced
1/2 cup vegetable mixture
1 lb. Louisiana crawfish tails, coarsely chopped
1 can Cream of Shrimp Soup
1/4 tsp. thyme
1/4 tsp. oregano
3 Tbsp. parsley, minced
¼ cup green onions, thinly sliced
1 Tbsp. fresh garlic, minced
2 tsp. Frank Davis Seafood Seasoning
2 Tbsp. gravy flour
2 Tbsp. white wine
1 cup chicken broth as needed
2 hardboiled eggs, finely chopped
1 cup shredded Colby cheese
1/4 stick melted butter
2 egg whites, thoroughly beaten
First, prepare the pie crust in advance (or use prepared pie dough) and refrigerate it. When you’re ready to start making the moon pies, allow the crusts to come to room temperature for about 20 to 30 minutes before attempting to roll them out.
In the meantime, combine the bacon, the bacon drippings, and the butter in a heavy anodized or non-stick skillet and sauté the onions and the vegetable mixture until they are tender and softened.
Note: If you’re working at trimming away cholesterol, you can substitute extra virgin olive oil or pecan oil for the butter and bacon fat).
At this point, add to the skillet the crawfish tails and quickly sauté them into the vegetable seasonings (this should take no more than about 3 minutes—you don’t want to overcook the tails and reduce them to a rubbery texture).
Next, stir in the Cream of Shrimp soup, the thyme, the oregano, the parsley, the green onions, and the garlic.
I recommend that you take an extra minute or two to completely and uniformly combine all these ingredients.
Now gingerly sprinkle on the seafood seasoning, the gravy flour, and the wine, drizzle on as much chicken broth as need to keep the stuffing light and moist, and fold everything together once again.
When the crawfish mixture is fully blended, add the chopped egg and a pinch or two of cheese and allow the mixture to cool.
All that’s left to do now is to roll out the pie dough into 6 inch circles.
Then place about 3 tablespoons of the mudbug mixture onto one side of the circle, fold the pastry over the stuffing, and bring the edges together, forming a half-moon.
Then with a dinner fork, moisten the edges of the dough with a little water and crimp them tightly.
To finish up the moon pies, spray a sheet pan with a coating of Pam or line it with a sheet of parchment paper, place the moon pies on the pan, and liberally brush each one with both the melted butter and the egg whites (you might also want to poke a slit or two in the top of each pie with a paring knife to allow for the escape of steam).
Finally, slide the pan into a preheated 400 degree oven and bake the pies for about 30 minutes or until they turn a crispy golden brown.
If you’d prefer to fry them, drop them a few at a time into deep shortening or corn oil, heated to 360 degrees, for about 3-4 minutes or until they turn crunchy and golden.
Whether baked or fried, they should be served alongside a cold, crisp salad immediately after they’re cooked,
If you’re rather not make individual moon pies, you can make one or two full-size mudbug pies (kinda like pot pies) by baking them until the top crusts turn a golden brown. Then all you do is spoon them out on dinner plates when it’s time to serve them. It’s your call, but either way they’re flavorfully delicious!
If you don’t have any FD Seafood Seasoning on hand, you can also use ¾ tsp. salt, ½ tsp. black pepper, and ¼ tsp. garlic powder.