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Crawfish Boulettes

Ingredients

  • 1 cup crawfish tail meat
  • 1 egg yolk
  • 1 Tbs. olive oil
  • 2 Tbs. chopped celery
  • 1 Tbs. chopped Italian parsley
  • 1 Tbs. chopped red bell pepper
  • 2 Tbs. green onion tops, sliced thin
  • 3/4 cup crawfish or shrimp stock
  • 1 cup crustless stale bread cubes
  • 1 cup flour
  • 1 Tbs. salt
  • 1 Tbs. salt-free Creole seasoning
  • Vegetable oil for frying

Instructions

  1. 1

    Chop the crawfish tails into rice-size bits in a food processor. Add the egg yolk and process to blend.

  2. 2

    In a skillet, heat the olive oil and sauté the celery, parsley, bell pepper, and green onions until tender. Add the crawfish-egg mixture and warm through.

  3. 3

    Add the crawfish stock and bring to a simmer. Add bread cubes a little at a time and allow to absorb the liquid in the pan. The mixture should be damp but not so wet that it doesn't hold together; you may not need all the bread crumbs.

  4. 4

    Mix the flour, salt, and Creole seasoning with a fork in a wide bowl.

  5. 5

    With a round soup spoon, make balls about an inch and a half in diameter with the crawfish mixture. Roll them in the seasoned flour and shake off the excess. Fry them in vegetable oil at 375 degrees until golden brown.