Difference between revisions of "Crawfish Balls"
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* 11/2 cups of bread crumbs | * 11/2 cups of bread crumbs | ||
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# Grind [[Crawfish]] tails, [[onion]]s, [[bell pepper]] and bread slices in food processor or grinder. | # Grind [[Crawfish]] tails, [[onion]]s, [[bell pepper]] and bread slices in food processor or grinder. | ||
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[[Category:Crayfish Recipes]] | [[Category:Crayfish Recipes]] | ||
| − | [[Category:Creole | + | [[Category:Louisiana Creole cuisine]] |
| − | [[Category:Creole | + | [[Category:Appetizer Recipes]] |
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[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
Latest revision as of 11:07, 15 July 2012
Description
Ingredients
- 2 pounds of peeled Crawfish tails
- 1 Onion, chopped
- 1 bell pepper, chopped
- 4 slices of stale bread
- 2 tablespoons of Crawfish fat(if available)
- 1 egg, beaten
- 3 tablespoons of chopped parsley
- 3 tablespoons of chopped green onion tops
- salt, black pepper and cayenne pepper, to taste
- 11/2 cups of bread crumbs
Procedures
- Grind Crawfish tails, onions, bell pepper and bread slices in food processor or grinder.
- Add Crawfish fat, egg, parsley and green onion tops; mix thoroughly; add salt, black pepper and cayenne pepper and mix.
- Shape into balls the size of a walnut and roll into bread crumbs.
- Bake 20 minutes at 350 degrees
