Easy Crawfish Balls Recipes

EASY CRAWFISH BALLS

Steps:

• After thawing, drain the fat off of the crawfish; reserve the fat.
• Roughly chop the crawfish; set aside.
• Melt butter in a pan.
• Add in the onions, bell pepper, celery, and garlic.
• Sauté for 2-3 minutes
• Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
• Stir and simmer for 3 minutes.
• Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
• Turn off the heat and remove the pan from the stove.
• Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
• Allow the mixture to cool to room temperature.
• Create a breading station by whisking the egg and milk in a bowl.
• Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
• Add the remaining 1 cup of breadcrumbs into another shallow dish.
• When the crawfish mixture has cooled, form it into 1 inch balls.
• Heat oil to 350°F for frying.
• Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
• Fry the balls for 3 mins or until golden brown.
• Drain on a wired rack.
• Enjoy!

CRAWFISH BALLS

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!

EASY CRAWFISH TAIL RECIPE

Steps:

• Add butter and olive oil to a large non-stick skillet over medium heat.
• Once hot, add minced garlic and sauté for about 1 minute or until fragrant.
• Add crawfish tails and sauté for about 1 minute on one side or until just beginning to turn pink. Then flip. (If your crawfish is already pre-cooked, you'll only need about 1 minute to heat them through.)
• Add wine and lemon juice and season with salt and pepper. Bring to a simmer for 1-2 minutes or until the crawfish tails are cooked through. (Make sure not to over-cook your crawfish meat.)
• Remove from the heat immediately. Sprinkle with chopped basil or parsley. Serve over pasta or rice and enjoy!

30 CRAWFISH RECIPE COLLECTION FOR A TASTE OF LOUISIANA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crawfish recipe in 30 minutes or less!

LOUISIANA CRAWFISH BISQUE

Steps:

• Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

CRAWFISH BISQUE (CRAWFISH BALLS INSTEAD OF HEADS)

Steps:

• NOTE: Drain all liquids from the 3 pounds of tails before grinding and reserve for later use. It is a good idea to use hands and squeeze the liquids from the tails. Grind all crawfish tails with food processor. Use 2 lbs of tails for the balls and the remaining 1 lb for the gravy.
• CRAWFISH BALLS: In a large bowl, add 2 lbs. of ground crawfish tails, onions, celery, parsley, shallots and bread crumbs and mix thoroughly. While mixing, season mixture with salt, black pepper, red pepper and garlic powder. Add 4 raw eggs to mixture and mix thoroughly. Form into 1" to 2" balls. After balls are made, deep fry the balls until they are golden brown. Set them aside to add to gravy later.
• GRAVY: In a medium-sized thick bottom stock pot, add cooking oil and flour and cook on medium to high heat stirring constantly until roux is golden brown. Add onions, celery, garlic and bell pepper and sauté until onions are clear. Add ground crawfish tails to mixture sauté for 8 to 10 minutes. Add crawfish liquids that were removed from tails prior to processing, chicken broth; bring to boil. Add shallots and parsley and cook on gently boil for 1 hour. Add fried crawfish balls to gravy and cook on medium to low heat for about another 30 minutes. Season to taste and add water as necessary (gravy should be a heavy and smooth consistency). Serve over white rice.

CRAWFISH BALLS

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.

CRAWFISH BISQUE BALLS

Steps:

• Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
• Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
• Place on greased baking sheet. Bake 20 minutes at 350*.
• Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
• Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
• Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
• If desired, add the chopped green onions & parsley just prior to serving.
• Serve over cooked rice.