More Great Recipes: Appetizer

Crawfish Boulettes With Creole Tartar Sauce


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Member since 2016

Serves 40 boulettes | Prep Time 10 minutes | Cook Time 25 minutes

Ingredients

1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 1/2 teaspoons minced garlic
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
3 slices stale bread, broken into small pieces
1 egg, beaten
3 tablespoons chopped green onions
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 1/2 cups dried fine bread crumbs
1 tablespoon Emeril's Bayou Blast, plus more for seasoning
Solid vegetable shortening or vegetable oil for deep-frying

Creole Tartar Sauce
1 egg *
2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced garlic
1 tablespoon Creole or whole-grain mustard
1 tablespoon chopped parsley
1 cup olive oil
1/4 teaspoon cayenne
1 teaspoon salt


In a food processor with a metal blade, combine the onions, peppers, celery, garlic, 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 green onions and parsley. Season the mixture with salt, pepper, and cayenne.



Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360º F.



Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Bayou Blast. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Bayou Blast. Serve hot with Creole Tartar Sauce.



For tartar sauce:


Put the egg, lemon juice, green onions, garlic, Creole mustard, and parsley in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne and salt and pulse once or twice to blend.



Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.


Pairs Well With


Notes

A dash of local for every season
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