I apologize this picture isn't quite as good as the recipe but you get the idea. I made this a 2nd time as a leftover and stretched the filling. You should fill the cups 3/4 of the way. The 2nd go around, I cut the corners off the wontons. They originally were folded under but they opened up and were sharp and too crunchy.
I made up this cool hors d'oeurve after seeing something like this made using wonton wrappers as a shell. I don't even recall what the filling was, I just liked the wonton idea. These can be time consuming to put together so if your game day schedule is busy, make the filling a day ahead.
Get the prep ready first so the dish can go together quickly. Thinly slice 2 - 3 Shallots. Get 1 Garlic Clove ready to press. If you have leftover crawfish from a boil, peel enough for 1 lb of tail meat, but if not buy 1 lb Louisiana Frozen Crawfish Tails. They are more expensive but taste better than the flavorless ones from China. Rinse the crawfish tails. Use 1 package of Wonton Wrappers. Using a sharp knife, cut off the corners of 1 stack at a time. Keep under a damp cloth while working. Melt 3 Tbl Unsalted Butter over low heat. Brush a mini muffin pan with butter. Add a wrapper and brush the inside of the wrapper with butter.
Heat a skillet thoroughly over medium heat. Add 3 Tbl UnSalted Butter. Saute Shallots (If adding Dice Red Pepper do it in this step) for a few minutes till soft. Press the Garlic into skillet and while stirring, heat for 1 minute. Add 2 Tbl Flour and stir for the next 2-3 minutes. Add 1/2 Cup Chicken Broth stirring all the while. Add 1/2 Cup Heavy Cream. Cook for about 3-4 minutes, til it comes to a gentle boil and continue cooking for a minute, then remove from heat. Let mixture cool for a few minutes while stirring. Add 1 Egg Yolk and 1 tsp Stone Ground Mustard. Add Crawfish Tails (if adding Scallion do it in this step). Add 1 Tbl Barbeque Shrimp Seasoning. If needed, add more to taste. Add Salt and White Pepper to taste.
Preheat oven to 375. Fill each wonton with mixture and top with a Sprinkle of Parmesan Cheese. Bake for 15-20 minutes or until wonton is a deep golden brown. Serve hot, warm, or at room temperature.
For some variations, you can add diced Red Pepper when you saute the shallots ~OR~ add finely sliced Scallions when stirring in the crawfish. I get tired of bell peppers in everything because it is over powering, so I opted not to add it this time but I like the idea of the scallions best.