Easy Crawfish Balls Food

EASY CRAWFISH BALLS

Steps:

• After thawing, drain the fat off of the crawfish; reserve the fat.
• Roughly chop the crawfish; set aside.
• Melt butter in a pan.
• Add in the onions, bell pepper, celery, and garlic.
• Sauté for 2-3 minutes
• Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
• Stir and simmer for 3 minutes.
• Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
• Turn off the heat and remove the pan from the stove.
• Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
• Allow the mixture to cool to room temperature.
• Create a breading station by whisking the egg and milk in a bowl.
• Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
• Add the remaining 1 cup of breadcrumbs into another shallow dish.
• When the crawfish mixture has cooled, form it into 1 inch balls.
• Heat oil to 350°F for frying.
• Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
• Fry the balls for 3 mins or until golden brown.
• Drain on a wired rack.
• Enjoy!

CRAWFISH BALLS

Steps:

• In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana crawfish boil mix (I used 1 tablespoon because I like it spicy) use up to 1 tablespoon if you want it spicy. Remove crawfish from heat once warmed. Stir in lemon juice, mix well and set aside.
• Chop onion, garlic, and green onion in food processoror chopper
• Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
• Chop the crawfish up into pieces be careful not to make the crawfish mushy; they should be chunky.
• Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Chop the parsley with a knife.
• Mix ingredients well with clean hands or use gloves.
• Shape crawfish mixture into golf size balls. Place on a cookie sheet. Should make 20 balls.
• Roll balls in flour. I stirred in 1 teaspoon of garlic powder into the flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
• Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!

CRAWFISH BALLS

Steps:

• Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
• Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
• Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
• Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
• Roll balls in flour and then fry in hot oil until lightly browned.

CRAWFISH BISQUE BALLS

Steps:

• Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
• Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
• Place on greased baking sheet. Bake 20 minutes at 350*.
• Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
• Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
• Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
• If desired, add the chopped green onions & parsley just prior to serving.
• Serve over cooked rice.