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Crawfish Boulettes with Creole Tartar SauceMain Dishes & Casseroles
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Submitted by Daniel Cheramie
on Sunday, May 04, 2008
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 40 minutes |
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Boulette is a French term meaning ‘little ball’, which is applied to a fairly whiffy soft cheese that is made in Belgium and French Flanders or to the Cajuns who create a taste sensation as with this recipe. |
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| Ingredients |
| 1/2 cup chopped onions |
1/4 cup chopped bell pepper |
| 1/4 cup chopped celery |
1 1/2 tsp minced garlic |
| 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp |
5 slices stale bread, broken into small pieces |
| 1 egg beaten |
3 tbsp chopped green onions |
| 2 tbsp chopped parsley leaves |
1 tsp salt |
| 1/8 tsp freshly ground black pepper |
1/4 tsp cayenne |
| 1 1/2 cup dried fine bread crumbs |
1 tbsp Creole Seasoning |
| Solid vegetable shortening or vegetable oil for deep-frying |
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| Creole Tarter Sauce |
1 egg |
| 2 tsp minced garlic |
2 tbsp fresh lemon juice |
| 1 tbsp each chopped parsley leaves & chopped green onions |
1 cup olive oil |
| 1/4 tsp cayenne pepper |
1 tbsp Creole or whole-grain mustard |
| 1 tsp Kosher Salt |
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| | | 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.
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