1 lb. package of crawfish tails
1 cup of breadcrumbs
1 cup shredded parmesan cheese (not the green shaker!), or ½ cup parmesan and ½ shredded mozzarella
½ teaspoon lemon juice
2 teaspoons chopped garlic
½ teaspoon garlic powder
¼ teaspoon cayenne
½ teaspoon Cajun seasoning
¼ cup parsley finely chopped
¼ cup green onion finely chopped
¼ cup bell pepper finely chopped
¼ cup celery finely chopped
½ to 1 stick butter, melted
1 “ready crust style” pie crust
1-2 eggs for “egg wash”

Preheat oven to 350 degrees. Combine thawed crawfish, lemon juice and seasonings in a bowl. Allow to sit while chopping vegetables. Combine chopped vegetables, bread crumbs and cheese. Add crawfish and stir well. Drizzle in melted butter until bread crumbs are slightly moist. Add more or less cayenne depending on level of spice you prefer. Put pie crust in a 9-inch pie pan. Puncture with a fork to prevent crust from puffing when baked. Brush on an egg wash and bake for 5-6 minutes. Allow the crust to bake partially. Do not allow to brown. Add crawfish mixture and firmly pat into cooled crust. Bake in preheated oven for 30-40 minutes until golden brown.