Crawfish balls

8 Servings

Ingredients

QuantityIngredient
2poundsPeeled crawfish tails
1Onion; chopped, small dice
1Bell pepper; chopped, small dice
3Jalapenos; chopped/minced
4slicesStale bread
2tablespoonsCrawfish fat (if avail.)
1Egg; beaten (may use egg substitute...if you must)
3tablespoonsChopped parsley
3tablespoonsScallions
2teaspoonsOregano; dry (variable and can be omitted)
Salt to taste
Black pepper to taste
Cayenne to taste
cupBread crumbs (plain)

Directions

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, .