crawfish boulettes

Ingredients

• Servings: 36
• 1 (16 ounce) package cooked and peeled whole crawfish tails
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1 1/2 teaspoons minced garlic
• 5 slices stale white bread, torn into pieces
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons seasoning
• 2 tablespoons chopped fresh parsley
• 3 tablespoons thinly sliced green onions
• 2 quarts vegetable oil for frying
• 1 1/2 cups dry bread crumbs
• 1 tablespoon seasoning

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 2 hrs 5 mins


• place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. add the salt, black pepper, and 2 teaspoons of seasoning. cover and pulse until the crayfish mixture is finely chopped. scrape into a bowl and fold in the parsley and green onions. cover and refrigerate 1 hour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). whisk the bread crumbs and 1 tablespoon of seasoning together in a bowl; set aside.
• form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. drain on a paper towel-lined plate and serve hot.