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Crawfish Boulettes With Creole Tartar Sauce

Crawfish Boulettes With Creole Tartar Sauce

Boulettes are meat, seafood or poultry that's been minced, chopped or pureed and formed into bite-size balls. They are usually coated with flour or breadcrumbs and may be fried, poached, or baked.

  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 40 boulettes


  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1 1/2 teaspoons minced garlic
  • 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
  • 3 slices stale bread, broken into small pieces
  • 1 egg, beaten
  • 3 tablespoons chopped green onions
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 1/2 cups dried fine bread crumbs
  • 1 tablespoon Emeril's Bayou Blast, plus more for seasoning
  • Solid vegetable shortening or vegetable oil for deep-frying
  • Creole Tartar Sauce


  • In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season the mixture with salt, pepper, and cayenne.

  • Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360º F.

  • Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Bayou Blast. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Bayou Blast. Serve hot with Creole Tartar Sauce.