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.

Ingredients:

• 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

Directions:

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