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Crawfish Balls

Source of Recipe


From "Kevin Belton's New Orleans Celebrations"



List of Ingredients



• 1 pound crawfish tails
  
• 2 teaspoons salt, divided
  
• 1 large onion
  
• 4 cloves garlic, crushed
  
• 2 eggs, beaten
  
• 1 tablespoon Worcestershire sauce
  
• 1 teaspoon freshly squeezed lemon juice
  
• 1 teaspoon hot sauce
  
• ¼ cup chopped parsley
  
• ½ cup sliced green onions
  
• 1 ½ cups Italian breadcrumbs
  
• 2 tablespoons Creole seasoning
  
• 2 cups all-purpose flour
  
• Oil, for frying
  






Instructions



1. Place crawfish in a food processor with 1 teaspoon of salt. Chop the crawfish up into pieces, being careful not to make the crawfish mushy; they should be chunky. Place in a large bowl.
   
   
2. Chop onion and garlic with remaining salt in food processor. Add to bowl with crawfish and stir to combine. Add eggs, Worcestershire sauce, lemon juice, hot sauce, parsley, green onions, and breadcrumbs. Mix ingredients well. Shape crawfish mixture into balls.
   
   
3. Stir Creole seasoning into the flour and roll balls in flour. Heat cooking oil in deep fryer to 375 degrees. Fry 3 to 4 balls at a time in deep fryer until brown. Drain on paper towels. Sprinkle with salt and serve with Cocktail Sauce.
   
   Serves 4 to 6
   
   
   
   Cocktail Sauce:
   
   2 cups ketchup
   1 tablespoon Worcestershire sauce
   1 tablespoon lemon juice
   ½ teaspoon olive oil
   1 to 2 teaspoons horseradish
   
   Mix all ingredients together and refrigerate until ready to serve.