Crawfish Boulets
Dive into the bold flavors of Louisiana with these crispy and savory Crawfish Boulets, the perfect bite-sized treat for seafood lovers! This Cajun-inspired recipe combines tender crawfish tails with a medley of aromatic vegetables like onion, green bell pepper, and celery, all seasoned to perfection with Creole spices, paprika, and a touch of heat from hot sauce and optional cayenne pepper. The mixture is shaped into golden-fried balls, resulting in a crispy exterior that gives way to a flavorful, moist interior. Ready in just 40 minutes, these delightful crawfish fritters are ideal for appetizers, game-day snacks, or a southern-style dinner party. Serve them piping hot with fresh lemon wedges and a dipping sauce like remoulade for an authentic taste of the Bayou. Perfectly crispy, intensely flavorful, and irresistibly satisfying, Crawfish Boulets will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 pound crawfish tails (peeled and deveined)
- 1 medium yellow onion (finely chopped)
- 1 small green bell pepper (finely chopped)
- 2 stalks celery (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons parsley (chopped)
- 2 stalks green onion (chopped)
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 large eggs
- 0.5 cup milk
- 1 teaspoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 0.5 teaspoon cayenne pepper (optional)
- 4 cups vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the peeled crawfish tails, onion, bell pepper, celery, garlic, parsley, and green onion. Stir together until evenly mixed.
Add the flour, breadcrumbs, Creole seasoning, paprika, hot sauce, and cayenne pepper (if using) to the mixture. Mix well to form a firm dough-like consistency.
In a small bowl, whisk together the eggs and milk. Gradually add the wet mixture to the crawfish mixture, stirring as you go, until the mixture holds together but is not overly wet.
Using your hands, form the mixture into small balls about 1.5 inches in diameter. Place the formed balls onto a baking sheet lined with parchment paper.
In a large deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil maintains the correct temperature.
Carefully drop the crawfish balls into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy on the outside.
Remove the fried boulets from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining crawfish balls until all are fried.
Serve the Crawfish Boulets hot with lemon wedges on the side and your choice of dipping sauce, such as remoulade or tartar sauce.
Nutrition Facts
Calories |
9300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 966.1 g | 1239% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 26.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
