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Crawfish Boulettes

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Ingredients
  Shelled crawfish tails/Shelled shrimp 1 Pound, cooked
  Chopped green onions 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Egg 1 , beaten
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Milk 2 Tablespoon
  Ground red pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Shortening/Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
Directions

Devein crawfish or shrimp (see how to, page 48).
Chop into small pieces.
Toss with green onions and garlic.
Add egg, bread crumbs, milk, red pepper, and salt.
Mix well.
Shape mixture into balls, using about 1 tablespoon mixture for each.
Roll balls in bread crumbs.
In a heavy saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375°.
Fry balls in hot fat, a few at a time, for 30 to 60 seconds or just till golden.
Remove and drain on paper towels.
Keep warm in a 325° oven while frying remainder.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood
Interest: 
Party

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