Crawfish Boulettes with Creole Tartar Sauce

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.