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.
Ingredients
- 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
- Solid vegetable shortening or vegetable oil for deep-frying
- Creole Tartar Sauce
Directions
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.
Recipe Details
- Source: EM0133E
- Dish Type: Appetizer
- Cuisine: Cajun/Creole
- Cooking Method: Deep Frying
- Occasion: Any
- Effort Level: Simple
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