Crawfish Boulettes Recipe
This recipe of Crawfish Boulettes was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. Crawfish Boulettes as a Side Dish never fails to impress. Stock up on more and more Seafood as you will want to make this Crawfish Boulettes time and again. Spread the taste by sharing this Crawfish Boulettes recipe with your friends.
Ingredients
1 pound shelled crawfish tails or shrimp, cooked
1/4 cup chopped green onions
2 cloves garlic, minced
1 beaten egg
1/3 cup fine dry bread crumbs
2 tablespoons milk
1/2 teaspoon ground red pepper
1/4 teaspoon salt
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.
