Melt the butter in a large skillet over medium heat. Add the onions, peppers, and celery. Season with salt and cayenne. Cook, stirring, until wilted, about 5 minutes. Add the crawfish tails and cook for about 5 minutes. Remove from the heat. Let cool for about 30 minutes. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, and 3/4 cup mayonnaise, mustard, and hot sauce. Mix well. Spoon the mixture into 4 individual gratin dishes or scallop shells. Mix together the bread crumbs, the remaining mayonnaise, and Creole seasoning. Spread the top of the crawfish mixture with this mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
Yield: 4 servings