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Crawfish Boulettes: Date Added: 8 May 2011
Listed in: Seafood

1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading

Cooking Instructions

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.

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Crawfish Boulettes
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