Crawfish Boulettes & Creole Tarter Sauce

Goodness gracious, this is good folks

Boulettes, which means little balls in French, are little breaded and fried balls consisting of meat or seafood dressing. They are a scrumptious snack, appetizer or side dish. We like them with a creamy Creole Tarter Sauce like the one given below. It is a really good dipping sauce with this type of appetizer. Many times we add boulettes to seafood or crawfish bisque and they are delicious heated in a brown roux-based or tomato gravy and served over white rice.

Crawfish Boulettes

1 pound crawfish tails, preferably with fat
1 small onion, finely chopped
1/4 cup finely chopped bell pepper
1/4 cup finely chopped celery
4 cloves garlic, minced
1/4 cup parsley, finely chopped
4 green onions, chopped
1 cup bread crumbs from about 5 slices of toasted French bread
1-2 tablespoons Cajun or Creole seasoning to taste
4 eggs divided in half, beaten separately
1 tablespoon Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
Salt and freshly ground black pepper, to taste
Cracker meal, corn meal or Panko for breading
Solid vegetable oil (if frying)

    Process the crawfish tails together with the next seven ingredients by pulsing in a food processor. Do not puree. Place in a large bowl and add the Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper to taste. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in 360 degree F. oil until golden brown.

    Note: These are great baked in a 350 degree F. oven for about 20 minutes or until the outer coating is golden brown. If you prefer, instead of crawfish, use shrimp, crabmeat or fish.

    Creole Tartar Sauce
    a great Aïoli for fish and seafood too

    1 egg or 1/4 cup pasteurized eggs
    2 tsp minced garlic
    2 tbsp fresh lemon juice
    1 tbsp each chopped parsley leaves & chopped green onions
    1 cup olive oil
    1/4 tsp cayenne pepper
    1 tbsp Creole or whole-grain mustard
    1 tsp Kosher Salt

      in a food processor, puree the egg, garlic, lemon juice, parsley, and green onions for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Use within 24 hours.

      13 thoughts on “Crawfish Boulettes & Creole Tarter Sauce

      1. pegasuslegend

        wow do these taste like crabcakes type? they look wonderful, trying to place what kind of taste they have…have never had them before but a perfect appetizer …we would love these they look delicious~

        Reply
      2. Trix

        Oh wow, do I love this or what? It's next to impossible to find crawfish up here though … I have just got find some, this is too delicious.

        Reply
      3. Danielle

        Sir Drick, I duff my chapeau to you. I would like these for dinner tonight. What time are serving them? I really like the Creole Tartar Sauce too. Simply wonderful.

        Reply
      4. Drick

        @Motherrimmy – this time of year, it might be hard to find fresh, but frozen crawfish tails are available from Louisianan all year 'round and stocked in our grocers – this recipe is good with shrimp, crab, fish, lobster, whatever you have, fresh or frozen…

        Reply
      5. Marguerite

        Oh,I want a big plate of these, NOW! Yummy, Yum Yum! I have such an enviee for some boiled crawfish, but they are late this year because of the cold weather. These boulettes look sooo good!

        Reply

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