Crawfish Boulettes with Creole Tartar Sauce


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.


  • 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
  • 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


Step 1

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.

Step 2

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

Step 3

Shape the mixture into small balls, about 1 tablespoon each. Season the breadcrumbs with the 1 tablespoon of Creole Seasoning. Roll the balls into the seasoned breadcrumbs.

Step 4

Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper towel-lined plate. Season with additional Creole Seasoning. Serve hot with Creole Tartar Sauce.

Step 5

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.

Step 6

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

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