Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          crawfish tails -- chop
                        -- coarse
   4                    hard-cooked eggs -- chop
                        -- coarse
     1/2  cup           celery -- chop fine
     1/2  cup           bell pepper -- chopped
   1      cup           toasted bread crumbs
     1/2  stick         butter -- melted
   1      cup           yellow squash -- boil --
                        drain
     1/4  cup           half-and-half
   4      tablespoons   shallots -- chop fine
   1      tablespoon    garlic -- chop fine
   1      teaspoon      salt
     1/2  teaspoon      white pepper
     1/4  teaspoon      red pepper
   1      cup           cracker crumbs -- crumble
                        coarsely
     1/4  cup           parsley -- chop fine

Preparation:

Combine everything in a large bowl, except cracker crumbs and parsley. Mix well. Butter insides of a 1-1/2-qt casserole and spoon the mix into it. Sprinkle the cracker crumbs over the top and garnish the surface with the parsley. Bake the dish for about 20-25 minutes in a 400F oven. Serve hot. Source: The Frank Davis Seafood Notebook