I discovered crawfish on a trip to New Orleans years ago, and came home wondering what I could make with it. I’m not into spicy dishes or gumbo, but thought that dishes that used crab might be able to be modified to work with crawfish.
Then I I found this recipe for Crawfish Balls (similar to meatballs but with crawfish). I tweaked the recipe and thought it turned out great.
The original recipe said to serve these yummy morsels as they are, or to heat them in tomato sauce and serve over rice. I ate them on top of risotto.
They are really rich, so go with a mild starch or sauce when you plan the meal.
- 1⁄2 onion, chopped
- 1 tablespoon butter
- 2 fresh garlic cloves, chopped
- 2 tablespoons dried parsley
- 2 green onions, chopped
- 8 ounces crawfish tails, chopped
- 3⁄4 cup Italian seasoned breadcrumbs
- 1 egg, beaten
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup flour
- 4 tablespoons oil
- Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn’t burn.
- Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
- Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
- Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
- Roll balls in flour and then fry in hot oil until lightly browned.
Serve plain, over rice or heat them in marinara sauce.
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