- 1 (16 ounce) package cooked and peeled whole crawfish tails
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 1/2 teaspoons minced garlic
- 5 slices stale white bread, torn into pieces
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 2 tablespoons chopped fresh parsley
- 3 tablespoons thinly sliced green onions
- 2 quarts vegetable oil for frying
- 1 1/2 cups dry bread crumbs
- 1 tablespoon Cajun seasoning
- Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.
- Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.
Crawfish Boulettes, recipe