Crawfish Boulettes(Balls)
Yield: About 2 1/2 dozen
Ingredients
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp, drain very well. Squeeze as much Liquid as you can from the crawfish.
- 4 slices stale bread, broken into small pieces(I dried the bread in the oven for 30 minutes @200F)
- 1 egg, beaten
- 3 tablespoons chopped green onions
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon Rustic Rub(see below)or use your favorite Cajun spice
- 3 eggs,lightly beaten for breading
- 1 cup flour for breading
- 2 cups Panko
- Solid vegetable shortening, for deep frying
DIRECTIONS
Combine the onions, bell peppers, celery, crawfish, and bread in a bowl and toss thoroughly. Finely chop this mixture in a food processor by pulsing the motor on and off several times. Do not puree.
Transfer the mixture to a bowl and add the egg,, green onions, parsley, salt, cayenne, and black pepper. Add the rub or Cajun seasoning. Mix well and shape into balls the size of walnuts.
Roll the balls in the flour lightly. Then roll balls in egg. Next roll balls in Panko. Heat the oil to 350-360F and deep fry the boulettes until golden brown. Or bake them in a preheated 350?F. oven for 15 to 20 minutes, or until golden brown.
Serve hot, warm, or at room temperature.
INGREDIENTS FOR RUB
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
DIRECTIONS
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
DIPPING SAUCE
- 1 part catsup(1 cup)
- 1 part mayonnaise (1cup)
- horseradish to taste(1 T)
- worchestershire sauce(1 T)
- Tabasco (1 teaspoon)
- lemon juice(1 T)
- Tony’s(1 teaspoon)
- Mix and make adjustments to taste. A bit of minced celery makes a nice contrast in texture if you want it.
Recipe Details
Dish Type: Appetizer
Recipe by Emeril Lagasse
