Crawfish Boulettes with Creole Tartar Sauce

By Stina

Ingredients

• 1/2 cup chopped onions
• 1/4 cup chopped bell pepper
• 1/4 cup chopped celery
• 1 1/2 tsp minced garlic
• 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
• 5 slices stale bread, broken into small pieces
• 1 egg beaten
• 3 tbsp chopped green onions
• 2 tbsp chopped parsley leaves
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp cayenne
• 1 1/2 cup dried fine bread crumbs
• 1 tbsp Creole Seasoning
• Solid vegetable shortening or vegetable oil for deep-frying
• ~~~~~~~~~~~~~~~
• Creole Tarter Sauce
• 1 egg
• 2 tsp minced garlic
• 2 tbsp fresh lemon juice
• 1 tbsp each chopped parsley leaves & chopped green onions
• 1 cup olive oil
• 1/4 tsp cayenne pepper
• 1 tbsp Creole or whole-grain mustard
• 1 tsp Kosher Salt

Details

Servings 1
Adapted from realcajunrecipes.com

Preparation

Step 1

Directions

Boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic,

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 green onions and parsley. Season the mixture with salt, pepper, and cayenne.

Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F.

Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Creole Seasoning. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Creole Seasoning. Serve hot with Creole Tartar Sauce.

Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Editor's Note - Use pasteurized eggs or an Egg Beaters type product.