Crawfish Boulettes With Creole Tartar Sauce | Emerils.com

Ingredients

• 1/2 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 1 1/2 teaspoons minced garlic
• 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
• 3 slices stale bread, broken into small pieces
• 1 egg, beaten
• 3 tablespoons chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 1/2 cups dried fine bread crumbs
• 1 tablespoon Emeril's Bayou Blast, plus more for seasoning
• Solid vegetable shortening or vegetable oil for deep-frying
• Creole Tartar Sauce