Blanched frozen crawfish tails are available in many cities year-round. If you can’t find crawfish, just substitute shrimp that’s been dipped in boiling water for 1 minute.
Serves: 12Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 3 slices white bread
- 1 medium onion, peeled and quartered
- 1 small red bell pepper, seeded and quartered
- 1 rib celery, trimmed and sliced
- ½ cup chopped parsley
- 2 lbs. crawfish tails, peeled
- 2 large eggs
- 1 tsp. salt
- ½ tsp. cayenne powder
- ½ tsp. garlic powder
- 1 cup dried breadcrumbs
- 2 cups canola oil
- Break up bread slices and place in a food processor. Pulse until bread forms soft crumbs. Set aside. Place onion, bell pepper, celery, and parsley in food processor. Pulse until finely chopped and place in a large bowl.
- Working in 2 batches, put drained crawfish tails in the food processor. Pulse until coarsely chopped. Put crawfish in the bowl with onion mixture.
- Add eggs, salt, black pepper, cayenne, and garlic powder to the crawfish. Mix with hands until well combined. Add soft bread crumbs a handful at a time, mixing after each addition. Use only enough bread crumbs to get a firm mixture that will hold together when rolled.
- Roll mixture into small balls. Coat each ball lightly with dried breadcrumbs.
- Pour oil into a skillet or Dutch oven to a depth of 2 inches. Heat oil until hot but not smoking. Fry crawfish balls, turning often, until brown and crispy, about 5 minutes. Drain on paper towels and serve warm.