Crawfish Boulettes
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This is the Cajun answer to the famous Maryland crab cakes.  Be sure to use authentic Louisiana crawfish.  Read the label carefully if you purchase frozen tails.  Often a name like 'Boudreaux' will be on the package frontl, however the crawfish are from some foreign country and not nearly as firm and clean-tasting as those caught and processed in South Louisiana.




  • 1 pound Louisiana crawfish tails, cleaned
  • 6 whole green onions, finely chopped
  • ½ cup fresh parsley, finely chopped
  • 1 large egg, slightly beaten
  • ½ cup all purpose flour, sifted
  • ½ cup shortening
  • 1 tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • Flour for rolling balls
  • Cooking oil for frying


  1. Mix together in large bowl, crawfish tails, onions, parsley, and egg until well blended
  2. Add flour, shortening, Tabasco, salt, and pepper; combine thoroughly with your hands
  3. Form mixture into balls, as you would meatballs, about 1” in diameter; Note: you may prefer to shape like small flat cakes
  4. Roll the balls in flour and fry in hot cooking oil (350°-370°) until crisp and browned, about 5 minutes

Makes about 18 boulettes