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Crawfish Boulettes Recipe

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This recipe for Crawfish Boulettes is from The Ragan Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crawfish Boulettes

Ingredients:

1 lb crawfish tails, with fat (I used shrimp once and it was just as good)
1 medium bell pepper, finely chopped
1 medium yellow onion, finely chopped
1 stalk of celery, finely chopped
4 cloves garlic, minced
1/4 cup Italian parsley, finely chopped
1 cup seasoned bread crumbs
2 T. Creole seasoning, or to taste (Tony's)
4 eggs, beaten separately in two bowls of two eggs apiece
1 T. Worcestershire sauce
1/2 teaspoon Tabasco, to taste
Salt and freshly ground black pepper, to taste
corn meal for breading
Directions:
Directions:
In a food processor, grind the crawfish tails together with bell pepper, onion, celery, garlic, and parsley. In a mixing bowl, incorporate the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape mixture with hands into smallish meatball-sized portions. Dip each boulette into remaining beaten egg, dredge each into breading medium and fry in oil until golden brown.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
These are yummy Cher! You can also bake these in 350 oven for 20-25 minutes.

 

 

 

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