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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.
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:
- Mix together in large bowl, crawfish tails, onions, parsley, and egg until well blended
- Add flour, shortening, Tabasco, salt, and pepper; combine thoroughly with your hands
- Form mixture into balls, as you would meatballs, about 1” in diameter; Note: you may prefer to shape like small flat cakes
- Roll the balls in flour and fry in hot cooking oil (350°-370°) until crisp and browned, about 5 minutes
Makes about 18 boulettes |