Crawfish Boulettes With Creole Tartar Sauce

Name: Crawfish Boulettes With Creole Tartar Sauce
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

www.emerils.com

Boulettes are meat, seafood or poultry that's been minced, chopped or pureed and formed into bite-size balls. They are usually coated with flour or breadcrumbs and may be fried, poached, or baked.

View full recipe on www.emerils.com

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.

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