Crawfish Boulettes

At Deanie’s Seafood Restaurant in New Orleans, these are served with the fried seafood platter and the crawfish combination. Deanie’s calls them “crawfish dressing balls.” To say that I crave them all the time is an understatement; it’s more like true lust. On our last trip, we went to Deanie’s twice just so I could get these little treats.

Half seafood platter


Crawfish Boulettes

Ingredients:

  • 1 lb crawfish tails, with fat (I used shrimp once and it was just as good)
  • 1 medium bell pepper, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 stalk of celery, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup Italian parsley, finely chopped
  • 1 cup seasoned bread crumbs
  • 2 tbps Creole seasoning, or to taste
  • 4 eggs, beaten separately in two bowls of two eggs apiece
  • 1 tbps Worcestershire sauce
  • 1/2 teaspoon hot sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • corn meal for breading

Directions:

In a food processor, grind the crawfish tails together with bell pepper, onion, celery, garlic, and parsley. In a mixing bowl, incorporate the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape mixture with hands into smallish meatball-sized portions. Dip each boulette into remaining beaten egg, dredge each into breading medium and fry in oil until golden brown. Serves about 8-10.

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5 thoughts on “Crawfish Boulettes

  1. What ain’t tartar sauce good enough for ya’? 😉

    Seriously though, I did see a recipe for a Creole Tartar Sauce. Maybe try “googling” that and see what suits your taste buds?

  2. Gotta love Deanie’s, great fried seafood! Since i am a NOLA expat living in Florida, crawfish here is the frozen Chinese type which has only a fishy taste and none other, i use shrimp to may my boulettes. I will certainly try this recipe though as it sounds great. I serve mine with either a remoulade sauce or on the side with white beans and rice…thanks!

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