CRAWFISH BOULETTES
Boulettes is French for 'little balls.' These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning. They are deep fried until golden brown and delicious. You will love these!
Provided by Chef Bayou
Categories Seafood Shellfish Crawfish
Time 2h5m
Yield 36
Number Of Ingredients 15
Steps:
- Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.
- Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.6 g, Cholesterol 18.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 197.8 mg, Sugar 0.6 g
CRAWFISH CAKES
Steps:
- Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.
- Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour. Form the chilled mixture into 8 patties.
- Heat the canola oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 9.5 g, Cholesterol 89.2 mg, Fat 23 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 3.2 g, Sodium 321.3 mg, Sugar 1.3 g
CRAWFISH CROQUETTES
I've had these great little appetizers for years. They're served all over South MS and LA. This particular recipe came from The Cajun Family Collection. After our crawfish boils we sit around peeling the leftover crawfish to use later in either this recipe or crawfish bread.
Provided by Penny Stettinius
Categories Crawfish
Time 35m
Yield 24 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sift together dry ingredients.
- Beat egg yolks, milk, and vegetable oil until blended.
- Add to the dry ingredients and beat just until blended.
- Stir in crawfish, rice, and green pepper.
- Beat egg whites until stiff but not dry.
- Fold into batter.
- Add Tabasco to taste.
- Drop batter from tablespoon into deep, hot fat 375°F
- Fry until golden and puffy, 3 to 4 minutes; turn once.
- Drain on paper towels.
- Serve with garlic aioli.
Nutrition Facts : Calories 740.8, Fat 8.7, SaturatedFat 2.5, Cholesterol 112.2, Sodium 777.6, Carbohydrate 143.5, Fiber 3.1, Sugar 0.6, Protein 17.7
ULTIMATE SHRIMP-CRAWFISH-CRAB CROQUETTE BURGER WITH GARLIC AIOLI
Steps:
- For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
- For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
- Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
- Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
- Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
- When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
- Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.
SALMON WITH CRAWFISH SAUCE
Make and share this Salmon With Crawfish Sauce recipe from Food.com.
Provided by lamarb
Categories Crawfish
Time 30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Mix the yogurt, sour cream, and garlic and allow to rest in the refrigerator over night if possible.
- Make a paste of the cornstarch and milk.
- Preheat the oven to 375 degrees. Preheat an oiled skillet to the smoke point.
- Brush or spray one side of the filet with the remaining olive oil. Coat that side with the seeds. Carefully lay the filet in the hot skillet and sear it to a golden brown crust. Do not turn the fish. Place skillet in the oven and bake for 4 minutes.
- While the fish is baking, slowly bring the yogurt mixture to a simmer, stirring continuously. If you are too aggressive the sauce will break. This is not a disaster, but it doesn't look as good. Add the cornstarch milk and stir in the crawfish tails and cook until the tails are warm.
- Plate the fish and cover with the sauce. It will need some salt. Your call as to how much.
Nutrition Facts : Calories 517.9, Fat 23.5, SaturatedFat 8.5, Cholesterol 184.1, Sodium 878.4, Carbohydrate 22.3, Fiber 1.1, Sugar 9.2, Protein 52.9
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