Crawfish Boulettes recipe
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Ingredients
- 1 (16 ounce) package cooked and peeled whole crawfish tails ½ cup chopped onion ¼ cup chopped green bell pepper ¼ cup chopped celery 1 ½ teaspoons minced garlic 5 slices stale white bread, torn into pieces 1 egg 1 teaspoon salt ½ teaspoon black pepper 2 teaspoons Cajun seasoning 2 tablespoons chopped fresh parsley 3 tablespoons thinly sliced green onions 2 quarts vegetable oil for frying 1 ½ cups dry bread crumbs 1 tablespoon Cajun seasoning
Nutrition Info
- 83.9 caloriescarbohydrate: 5.6 gcholesterol: 18.6 mgfat: 5.5 gfiber: 0.4 gprotein: 3 gsaturatedFat: 0.8 gservingSize: -sodium: 197.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Crawfish Boulettes
Directions
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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 Cajun 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 Cajun 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.