Crawfish Boulettes with Creole Tartar Sauce
Servings: 40
Recipe courtesy Emeril Lagasse, 2005. Makes 40 boulettes. Bayou Blast is another name for Emeril's Essence.
Ingredients
- 1/2 cup Onion, chopped
- 1/4 cup Bell pepper, chopped
- 1/4 cup Celery, chopped
- 1 1/2 tsp Garlic, minced
- 1 lb Crawfish tails, peeled, or 1 pound cooked and peeled shrimp
- 5 slice Bread, stale, broken into small pieces
- 1 Egg, beaten
- 3 tbsp Green onion, chopped
- 2 tbsp Parsley, chopped
- 1 tsp Salt
- 1/8 tsp Black pepper, freshly ground
- 1/4 tsp Cayenne pepper
- 1 1/2 cup Bread crumbs, fine dried
- 1 tbsp Emeril's Essence Creole Seasoning, Bayou Blast, plus more for seasoning
- Shortening, solid vegetable, or vegetable oil, for deep-frying
- Creole Tartar Sauce, for serving
Directions
- In a food processor pulse the onions, peppers, celery, garlic, crawfish, bread and egg a few times to chop finely. Do not puree.
- Transfer to a bowl, stir in the green onions and parsley and season with the salt, pepper and cayenne.
- Heat 3 inches of shortening or oil to 360 degrees F in a large heavy pot.
- Shape into 1-tablespoon balls. Season the bread crumbs with the Bayou Blast and roll the balls in them.
- Fry until golden brown, about 2 minutes. Drain, season with more Bayou Blast and serve hot with Creole Tartar Sauce.