AFFILIATE_ID 101 DIRECTIONS Boulettes: 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 360 degrees F. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Creole Seasoning. 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 Creole Seasoning. Serve hot with Creole Tartar Sauce. Creole Tartar Sauce Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, 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. Editor's Note - Use pasteurized eggs or an Egg Beaters type product. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION chopped onions DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION chopped bell pepper DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION chopped celery DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION minced garlic DIRECTION MEASUREMENT tsp QUANTITY 1 1/2 DESCRIPTION peeled crawfish tails or 1 pound cooked and peeled shrimp DIRECTION MEASUREMENT pound QUANTITY 1 DESCRIPTION slices stale bread, broken into small pieces DIRECTION MEASUREMENT QUANTITY 5 DESCRIPTION egg beaten DIRECTION MEASUREMENT QUANTITY 1 DESCRIPTION chopped green onions DIRECTION MEASUREMENT tbsp QUANTITY 3 DESCRIPTION chopped parsley leaves DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION freshly ground black pepper DIRECTION MEASUREMENT tsp QUANTITY 1/8 DESCRIPTION cayenne DIRECTION MEASUREMENT tsp QUANTITY 1/4 DESCRIPTION dried fine bread crumbs DIRECTION MEASUREMENT cup QUANTITY 1 1/2 DESCRIPTION Creole Seasoning DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION Solid vegetable shortening or vegetable oil for deep-frying DIRECTION MEASUREMENT QUANTITY DESCRIPTION ~~~~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY DESCRIPTION Creole Tarter Sauce DIRECTION MEASUREMENT QUANTITY DESCRIPTION egg DIRECTION MEASUREMENT QUANTITY 1 DESCRIPTION minced garlic DIRECTION MEASUREMENT tsp QUANTITY 2 DESCRIPTION fresh lemon juice DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION each chopped parsley leaves & chopped green onions DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION olive oil DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION cayenne pepper DIRECTION MEASUREMENT tsp QUANTITY 1/4 DESCRIPTION Creole or whole-grain mustard DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION Kosher Salt DIRECTION MEASUREMENT tsp QUANTITY 1 KEYWORDS NAME Crawfish Boulettes with Creole Tartar Sauce NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 10 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102