Ingredients2 h 5 m servings 84
- Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.
- Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 84 calories; 5.5 5.6 3 19 198 Full nutrition
ReviewsRead all reviews 3
Used leftover crawfish from a boil so adjusted seasoning, next time I make these I may leave some of the crawfish just coarsely chopped and add to the mixture after blended to add a little textu...
Made these for the first time ever today. I had my first crawfish boulette last week at a little restaurant in Lafayette(yeah, don't know how I ever missed these) and have been dying to make th...