CRAWFISH BOULETTES

Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.

• 1 pound crawfish tails, preferably with fat
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup parsley, finely chopped
• 6 green onions, chopped
• 1 cup bread crumbs
• 1-2 tablespoons Creole seasoning, or to taste
• 4 eggs, beaten separately (two and two)
• 1 tablespoon Worcestershire sauce
• 1/4-1/2 teaspoon hot sauce, to taste
• Salt and freshly ground black pepper, to taste
• Flour, cracker meal or corn meal for breading

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.

 

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Chuck Taggart   (e-mail chuck)