From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Crawfish Boulettes Crawfish bisque is traditionally served with stuffed heads, but I find both the stuffing (while making) and the unstuffing (while eating) of the heads to be messy and inconvenient. Instead, I make small boulettes with all the same ingredients except the head shells. These also make great appetizers served with hollandaise, remoulade, or tartar sauce. 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 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. If you're serving this in crawfish bisque, drop one or two boulettes into each serving of bisque at the table, or serve on the side. Makes eight to ten boulettes. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com