CRAWFISH BOULETTES
Boulettes ("little balls") are little breaded and fried balls of meat or
seafood dressing, and make a scrumptious snack, appetizer or side dish.
They may also be heated in brown roux-based or tomato gravy and served
with rice.
1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading
Grind the crawfish tails together with the next four ingredients. Add
the bread crumbs, Creole seasoning, two of the beaten eggs,
Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip
into remaining beaten egg, roll in breading medium and fry in oil until
golden brown.
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