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CRAWFISH BOULETTES

  • 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 salt, 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
1. Grind the crawfish tails together with onion, green onions, garlic, and parsley.

2. Add the bread crumbs, Creole seasoning, two of the beaten eggs,
Worcestershire, hot sauce, salt and pepper.

3. Shape into boulettes, dip into the remaining beaten egg.

4. Roll in breading medium and fry in oil until golden brown.

Boulettes ("little balls") are small 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.