Crawfish Boulettes

Serves people


  1. Chop the crawfish tails into rice-size bits in a food processor. Add the egg yolk and process to blend.
  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. 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. Mix the flour, salt, and Creole seasoning with a fork in a wide bowl.
  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.

Ingredient List