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
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.