CRAWFISH BALLS
I found this on Cooks.com and tweaked the recipe slightly, The original recipe said to serve them as they are, or to heat them in tomato sauce and serve over rice. I ate them on top of risotto. They are really rich, so go with a mild starch or sauce when you plan the meal.
Provided by karen
Categories Crawfish
Time 25m
Yield 9 balls, 3 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
- Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
- Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
- Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
- Roll balls in flour and then fry in hot oil until lightly browned.
Nutrition Facts : Calories 391.5, Fat 24.9, SaturatedFat 5.6, Cholesterol 153.1, Sodium 252.3, Carbohydrate 24.5, Fiber 1.6, Sugar 1.8, Protein 17.1
CRAWFISH BISQUE BALLS
Make and share this Crawfish Bisque Balls recipe from Food.com.
Provided by VT Mtngirl
Categories Crawfish
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
- Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
- Place on greased baking sheet. Bake 20 minutes at 350*.
- Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
- Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
- Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
- If desired, add the chopped green onions & parsley just prior to serving.
- Serve over cooked rice.
Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1
CRAWFISH BOUDIN BALLS, ANDOUILLE GRITS AND COLLARD GREEN CHOWCHOW
Steps:
- For the collard green chowchow: Combine the collard greens, cabbage, green tomatoes, red onions, bell peppers, mustard seed and turmeric in a nonreactive heatproof bowl. Bring the vinegar and sugar to a boil, then pour over the vegetables. Marinate for at least 1 hour.
- For the andouille grits: Render the andouille in a skillet over medium heat for 6 to 8 minutes. Add the stock, milk and cream, and bring to boil. Season with salt and pepper. Add the grits and cook, stirring frequently, for 30 to 40 minutes. Finish off with the Gouda and green onions. Keep warm.
- For the crawfish boudin balls: In a large pan over medium-high heat, saute the celery, garlic, onions and bell peppers in the olive oil and butter for 12 minutes, until cooked through.
- Meanwhile, pulse half of the crawfish a couple times in a food processor. Add the chopped crawfish and the whole crawfish to the pan of vegetables; saute for 10 minutes. During cooking, add the lemon juice, breadcrumbs, crab boil, Parmesan, Creole spice and rice. Finish off with the green onions and parsley. Spread on a baking sheet and let cool.
- Roll the boudin mixture into six balls. Arrange the flour, egg wash and panko in separate bowls; season with salt and pepper. Dredge the balls in flour, dip in egg wash and coat in panko.
- Deep-fry the boudin balls at 350 degrees F for 7 to 10 minutes, until golden brown.
- Serve two boudin balls to a plate, accompanied by grits and chowchow.
CRAWFISH BALLS
These would be good for any party - football, Mardi Gras, a holiday party, etc. I really liked that these are baked not fried. The sweet crawfish tails mixed with the onions and parsley is perfect. By rolling in the bread crumbs before baking, they come out of the oven with a slight crust. Delish!
Provided by Dina Breaux
Categories Seafood
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Grind crawfish, onions and bread together. Add egg, parsley, and green onions and mix thoroughly.
- 2. Season with salt and pepper and mix. Shape mixture into quarter-sized balls. Roll balls lightly in bread crumbs.
- 3. Bake at 350 degrees for 20 minutes. Makes about 3 1/2 dozen.
CRAWFISH BISQUE WITH CRAWFISH BOULETTES
Provided by Emeril Lagasse
Categories main-dish
Time 3h5m
Yield 8 servings and 2 1/2 dozen boulettes
Number Of Ingredients 27
Steps:
- For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
- For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
- For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
- Combine all ingredients and store in an air-tight container.
CRAWFISH BALLS
While visiting friends in Louisiana, we went to a local resturaunt that served these tasty treats! As I sat there savoring them, I thought to myself, "I can make these." The next day, I went to the store and gathered ingredients to prepare them and yes...they were a hit! These crawfish balls are also a good appetizer and a great...
Provided by Lori blount
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 1. Chop 1/2 the bag of crawfish tails and leave other 1/2 whole. Add crushed croutons( will have to put in food processor or can crush with a meat cleaver). Add all ingredients except for fish fry, this will be what you will roll the crawfish balls into before frying. Once ingredients are mixed together, roll into any size ball desired. If the mixture is too dry, add a small amount of water. Roll the balls into fish fry, drop into deep fryer. Cook for 6-8 minutes, or until golden brown, drain on paper towels.
- 2. Sauce: cup of ketchup, mayonaise, 2 tsp of hot sauce, 1/2 tsp lemon juice,blend together. This will be the sauce to dip the crawfish balls in.
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