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Crawfish Balls
These Crawfish Balls are chock full of crawfish and deep fried to a golden brown perfection. They taste delicious and are spicy and flavorful.
Ingredients:
- 1 pound cooked, peeled, and thawed crawfish tails or shrimp
- 1 1/2 cup Italian bread crumbs
- 4 cloves garlic, crushed
- 1 large onion, chopped
- 2 eggs
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon fresh squeezed lemon juice
- Louisiana crawfish shrimp and crab boil seasoning (from bag)
- 1/4 cup chopped parsley
- 1/2 cup chopped green onions
- All purpose flour
- Cooking oil
- In a medium pot warm crawfish thoroughly on low heat
- Stir in 1 teaspoon of crawfish boil mix (I used 1 Tablespoon because I like it spicy) use up to 1 Tablespoon if you want it spicy
- Remove crawfish from heat once warmed
- Stir in lemon juice, mix well and set aside
- Chop onion, garlic, and green onion in food processoror chopper
- Use a strainer to drain all the liquid from the crawfish - once drained then place crawfish in the food processor on top of the chopped vegetables
- Chop the crawfish up into pieces being careful not to make the crawfish mushy; they should be chunky
- Pour the crawfish mixture into a large mixing bowl
- Add remaining ingredients
- Chop the parsley with a knife
- Mix ingredients well with clean hands or use gloves
- Shape crawfish mixture into golf size balls
- Place on a cookie sheet
- Should make 20 balls
- Roll balls in flour - I stirred in 1 teaspoon of garlic powder into the flour
- Heat cooking oil in deep fryer to 350 degrees
- Fry 3-4 balls at a time in deep fryer until brown - be careful when cooking with hot oil
- Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels
- Serve warm
Note:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 Servings
Authentic Cajun Recipes and Southern Recipes also lagniappe
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