Crawfish Boulettes Recipe
Ingredients
| 1 pound shelled crawfish tails or shrimp, cooked | ||
| 1/4 cup chopped green onions | ||
| Garlic | 2 Clove (5gm), minced | |
| Egg | 1 , beaten | |
| 1/3 cup fine dry bread crumbs | ||
| Milk | 2 Tablespoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup fine dry bread crumbs | ||
| Shortening or cooking oil for deep fat frying | ||
Directions
Devein crawfish or shrimp (see how to, page 48).
Chop into small pieces.
Toss with green onions and garlic.
Add egg, bread crumbs, milk, red pepper, and salt.
Mix well.
Shape mixture into balls, using about 1 tablespoon mixture for each.
Roll balls in bread crumbs.
In a heavy saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375°.
Fry balls in hot fat, a few at a time, for 30 to 60 seconds or just till golden.
Remove and drain on paper towels.
Keep warm in a 325° oven while frying remainder.
Chop into small pieces.
Toss with green onions and garlic.
Add egg, bread crumbs, milk, red pepper, and salt.
Mix well.
Shape mixture into balls, using about 1 tablespoon mixture for each.
Roll balls in bread crumbs.
In a heavy saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375°.
Fry balls in hot fat, a few at a time, for 30 to 60 seconds or just till golden.
Remove and drain on paper towels.
Keep warm in a 325° oven while frying remainder.
Chef
