Crawfish Boulettes PDF Print E-mail
Written by   

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