(Lee)
11/2-2 sticks butter
3 cloves chopped garlic
1 bunch green onions, sliced with parts of green tops
white wine
1  lb. crawfish, well drained
1 carton whipping cream (read label for carbs; some brands have more than others)
3-4 eggs yolks
3 large Portabella mushrooms (you can slice thickly and line casserole dish with them, topping with crawfish, or you can sauté them whole and stuff them with crawfish)

Saute 2 cloves garlic in 1- 11/2 sticks butter.  Add mushrooms.  When almost cooked, add white wine.  Cook until wine is almost evaporated.  Set aside.  In same skillet, sauté 1 clove garlic and green onions in ½ stick butter.  Add crawfish.  Heat.  Add cream.  Bring to simmer.  Stir in egg yolks one at a time until thick.  (This is tricky because you don’t want mixture to curdle but you have to cook it on high enough heat so that it will thicken.)  Use 4th egg if mixture is not thick enough.  Season to taste with salt and pepper (black, red, or white). Charlie likes to add grated Romano cheese; I don’t because I think the cheese makes it a little bitter.  The cheese does help thicken the mixture, though.   Put in casserole dish and bake at 350 until bubbly.

Note:  This is Atkins friendly.  If you’re not on Atkins, you can use flour to thicken the mixture by adding flour to the butter in the beginning.  I’ve also learned that you can temper eggs to keep them from curdling by adding hot liquid to them before you add them to the pot, but I’ve never tried it.