Boulettes - Fried Crawfish Balls - Fried Shrimp Balls - Fried Crab Balls

18 servings Prep: 20 m Cook: 20 m Total: 40 m Intermediate
5.0/5 (2)
As a young child growing up, I remember on Friday’s during Lent, my Dad would trade some of his farm goods for fresh shrimp. Mom would make us shrimp stew with fried shrimp balls. As with almost any shrimp dish, crawfish can be used instead. These crispy seafood boulettes are made with mashed potatoes, the Cajun trinity, and your choice of shrimp, crawfish, or crab meat.

Ingredients

18 servings
  • 2 pounds shrimp or crawfish or crab
  • 2 medium white potatoes
  • 1 small grated onion - 1/2 cup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper
  • 1 egg slightly beaten
  • 1/4 cup bell pepper chopped fine
  • 1/4 cup celery chopped fine
  • 1/4 tsp garlic powder optional
  • bread crumbs, flour or fish fry - corn flour
  • Oil for frying

Step-by-Step Instructions

  1. Peel, boil and mash the potatoes (about 10-12 minutes until fork-tender). Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor. Combine with potatoes. Add the onion, bell pepper, celery and spices. Add egg and mix well; form into balls, golf ball size or larger.
  2. As an option for a different flavor you could add bread crumbs or flour to the mixture. My Mom actually added 1/4 cup flour to the mixture and then rolled them in flour. You could also grate the potatoes and add them raw to the mixture.
  3. Roll the balls in bread crumbs, flour, or fish fry. The balls can be cooked right away but will cook better if chilled for at least an hour. Heat oil to 360-375 degrees or until a speck of flour dropped in the oil dances on the surface. Deep fry until golden brown, about 3-4 minutes per batch.
  4. Serve alone or with your favorite dipping sauce. Goes really great with crab stew or shrimp stew.

Common Problems and Solutions

Q: Why are my boulettes falling apart in the oil?

A: The mixture needs to be well-bound and chilled. Make sure the potatoes are mashed smooth, the egg is thoroughly incorporated, and refrigerate the formed balls for at least an hour before frying. You can also add a bit of flour to the mixture for extra binding.

Q: Can I bake these instead of frying?

A: Yes, brush with oil and bake at 400°F for 20-25 minutes, turning halfway through. They won't be as crispy as fried, but it's a lighter option.

Q: Why are my boulettes greasy?

A: Your oil temperature is too low. Make sure it stays between 360-375°F. If the oil is too cool, the boulettes absorb oil instead of crisping up. Also, drain on paper towels immediately after frying.

Tips and Techniques

Chilling the formed balls for at least an hour before frying helps them hold together better and creates a crispier crust. Don’t overcrowd the pan when frying—this drops the oil temperature and makes them greasy instead of crispy.

Ingredient Substitutions

  • fresh shrimp or crawfish: frozen seafood, thawed and well-drained
  • white potatoes: sweet potatoes or even leftover mashed potatoes
  • bread crumbs for coating: panko, crushed crackers, or cornmeal

Equipment Needed

  • Heavy pot or deep fryer for frying
  • Meat grinder or food processor (optional, for grinding seafood)
  • Candy or deep-fry thermometer
  • Slotted spoon or spider strainer

Historical Context

Boulettes are part of Louisiana’s tradition of stretching seafood catches with potatoes and vegetables, a practical approach from families who had to make fresh shrimp or crawfish feed everyone. The name comes from the French word for “ball” and these were especially popular during Lent when Catholics abstained from meat on Fridays.