Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Peeled crawfish tails |
| 1 \N | Onion; chopped, small dice |
| 1 \N | Bell pepper; chopped, small dice |
| 3 \N | Jalapenos; chopped/minced |
| 4 slices | Stale bread |
| 2 tablespoons | Crawfish fat (if avail.) |
| 1 \N | Egg; beaten (may use egg substitute...if you must) |
| 3 tablespoons | Chopped parsley |
| 3 tablespoons | Scallions |
| 2 teaspoons | Oregano; dry (variable and can be omitted) |
| \N \N | Salt to taste |
| \N \N | Black pepper to taste |
| \N \N | Cayenne to taste |
| 1½ cup | Bread crumbs (plain) |
Date: Wed, 20 Mar 1996 14:07:41 -0600 From: rael@...
Grind crawfish tails, onions, bell pepper, jalapenos, and bread slices in food processor.
Add seasonings, crawfish fat, egg, parsley, and scallions; mix well.
Shape into balls the size of a walnut and roll in bread crumbs.
Bake 20 minutes at 350 degrees. NOTE: can be frozen after rolling in bread crumbs and baked without thawing, but due to the crawfish fat, do not keep frozen longer than one week. The fat will turn rancid quickly.
NOTE: crawfish fat may be omitted.
Adaptation from CAJUN CUISINE (Beau Bayou Publishing Co., 1985) CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .