Crawfish Balls Recipes

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CRAWFISH BALLS



Crawfish Balls image

These Crawfish Balls are chock full of crawfish and deep fried to a golden brown perfection. They taste delicious and are spicy and flavorful.

Provided by Kim Seghers

Categories     Dinner

Time 45m

Number Of Ingredients 12

1 pound cooked, peeled, & 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 & crab boil seasoning (from bag)
1/4 cup chopped parsley
1/2 cup chopped green onions
All Purpose flour
Cooking oil

Steps:

  • In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana 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
  • Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
  • Chop the crawfish up into pieces be 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. Please 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 and enjoy!

Nutrition Facts : Calories 461, Sugar 5.3 g, Sodium 430.9 mg, Fat 5.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 59.6 g, Fiber 3.7 g, Protein 40.3 g, Cholesterol 137.3 mg

CRAWFISH BALLS



Crawfish Balls image

I found this on Cooks.com and tweaked the recipe slightly, The original recipe said to serve them as they are, or to heat them in tomato sauce and serve over rice. I ate them on top of risotto. They are really rich, so go with a mild starch or sauce when you plan the meal.

Provided by karen

Categories     Crawfish

Time 25m

Yield 9 balls, 3 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
1 tablespoon butter
2 garlic cloves, chopped (fresh)
2 tablespoons dried parsley
2 green onions, chopped
8 ounces crawfish tails, chopped
3/4 cup Italian seasoned breadcrumbs
1 egg, beaten
1 teaspoon Worcestershire sauce
1/2 cup flour
4 tablespoons oil

Steps:

  • Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
  • Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
  • Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
  • Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
  • Roll balls in flour and then fry in hot oil until lightly browned.

Nutrition Facts : Calories 391.5, Fat 24.9, SaturatedFat 5.6, Cholesterol 153.1, Sodium 252.3, Carbohydrate 24.5, Fiber 1.6, Sugar 1.8, Protein 17.1

CRAWFISH BISQUE WITH CRAWFISH BOULETTES



Crawfish Bisque with Crawfish Boulettes image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
  • For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
  • For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
  • Combine all ingredients and store in an air-tight container.

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