These baked crawfish Rangoon are not just pretty to look at; they are tasty too with a garlicky, spicy cream cheese crawfish filling and crunchy baked outsides. Here’s the recipe I promised you in last month’s Muffin Monday post, made with leftover boiled crawfish that we cooked and peeled ourselves. You can substitute frozen crawfish or even chilled cooked shrimp if you can’t get those. These