CRAWFISH BALLS
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
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 BISQUE WITH CRAWFISH BOULETTES
Provided by Emeril Lagasse
Categories main-dish
Time 3h5m
Yield 8 servings and 2 1/2 dozen boulettes
Number Of Ingredients 27
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.
DEEP FRIED CRAWFISH BOULETS
These crawfish boulets are delicious and best with a creole dipping sauce.
Provided by Daily Inspiration S
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine butter, onion, bell pepper, celery and garlic - mix very well. In a skillet, saute onion mixture for 4-5 minutes or until tender and then allow to cool.
- 2. Allow mixture to cool and then add it to a bowl along with paprika, Cajun seasoning, eggs, bread crumbs and chopped crawfish tails. Mix well. If too dry, add a little water - if too moist, add additional bread crumbs.
- 3. Form into balls and roll in flour. Deep fry at 350 degrees until they float. Remove and place on paper towels to drain. Serve with your favorite sauce.
CRAWFISH BEIGNETS
If you've ever been to Brenda's French Soul Food in San Francisco, you know how delicious these things are, and for those who haven't, prepare yourself for a mouthful of awesome! I'm not sure the exact measurements they use, but this is my personal version that comes pretty close to the real thing. Looking forward to your feedback and hope you all enjoy!
Provided by Tastefull Wonders
Categories Appetizers and Snacks Seafood
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl.
- Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches.
- Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 33.5 g, Cholesterol 50.9 mg, Fat 29.2 g, Fiber 0.6 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 914.8 mg, Sugar 5.8 g
More about "deep fried crawfish boulets recipes"
CRAWFISH BOULETTES WITH CREOLE TARTAR SAUCE | EMERILS.COM
From emerils.com
CRAWFISH BOULETTE - LOUISIANA COOKIN
From louisianacookin.com
CRAWFISH BOULETTES WITH CREOLE MUSTARD SAUCE - LOUISIANA SEAFOOD
From louisianaseafood.com
Estimated Reading Time 1 min
FRIED CRAWFISH ETOUFFEE BALLS - LOUISIANA COOKIN
From louisianacookin.com
CRAWFISH BOULETTES | RECIPE | CRAWFISH RECIPES, RECIPES, APPETIZER …
From pinterest.com
CARRIE’S FAMOUS SHRIMP PATTIES (BOULETTE DE CREVETTE)
From realcajunrecipes.com
CRAWFISH BOULETTES | RECIPE | CRAWFISH RECIPES, CRAWFISH, RECIPES
From pinterest.com
CRAWFISH BOULETTES | RECIPE | RECIPES, CRAWFISH PISTOLETTES RECIPE ...
From pinterest.com
CRAWFISH BOULETTES | RECIPESTY
From recipesty.com
BOULETTES – FRIED CRAWFISH BALLS – FRIED SHRIMP BALLS – FRIED CRAB ...
From realcajunrecipes.com
BATTERED FRIED CRAWFISH TAILS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CRAWFISH BOULETTES | EMERILS.COM
From emerils.com
PAPPADEAUX CRAWFISH BISQUE - COPYKAT RECIPES
From copykat.com
LOUISIANA CRAWFISH BALLS RECIPE - YOUTUBE
From youtube.com
CRISPY FRIED CAJUN SHRIMP BOULETTES RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
30 CRAWFISH RECIPES FOR A TASTE OF LOUISIANA - INSANELY GOOD
From insanelygoodrecipes.com
DEEP FRIED MAIN DISH RECIPES
From allrecipes.com
CAJUN FRIED CRAWFISH TAILS | BEYONDGUMBO
From beyondgumbo.com
SHRIMP BOULETTES RECIPE - DEEP SOUTH DISH & ZIPLIST | RECIPES, …
From pinterest.com
15 FESTIVE MARDI GRAS SNACKS - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love