Crawfish Boulettes
Experience the flavor of Crawfish Boulettes with this recipe from Emeril Lagasse. Perfect for appetizers, these delicious balls are easy to make and sure to impress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Food processor
- Deep fryer
- Deep-fry thermometer
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Plate
Ingredients
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
- 4 slices stale bread, broken into small pieces
- 1 egg, beaten
- 3 tablespoons chopped green onions
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups dried fine bread crumbs
- 1 teaspoon Rustic Rub
- Solid vegetable shortening, for deep frying
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