Louisiana Crawfish Balls

  • Preparation Time30 mins
  • Cooking Time25 mins
  • DifficultyMedium

For the crawfish balls

2 tablespoons butter
1 celery stick, finely diced
1 white onion, finely diced
½ green pepper, finely diced
1 clove fresh crushed garlic
Pinch black pepper
Pinch fine sea salt
Pinch cayenne pepper
1.2L shellfish stock
2 slices thick white bread, cubed
425g cooked crawfish tails
280g flour
3 eggs, beaten
280g panko breadcrumbs
1 teaspoon mixed herbs

For the remoulade

1 onion, quartered
1 garlic clove
3 tablespoons mayonnaise
1 tablespoon Creole mustard
Juice of half a lemon
1 teaspoon horseradish, finely chopped
Few drops hot sauce
Few drops cane vinegar
Small pinch paprika
1/2 teaspoon fresh parsley

For the remoulade, in a food processor, place an onion and garlic and pulse. Add the mayonnaise, Creole mustard, the juice of half a lemon, horseradish, hot sauce, cane vinegar, paprika and pulse lightly, don't allow it to come to a completely smooth consistency, finally add the parsley and mix and leave to one side until needed.

For the crawfish balls, put a large pan on low heat and melt the butter. Add the celery, onion, green pepper and gently fry. Then add the freshly crushed garlic, season with black pepper, salt and cayenne pepper.

Add the shellfish stock so that it covers the vegetables, if you want, you can make your own stock by oven roasting some crawfish and lobster shells then boiling them in water so it flavours it. Bring this to the boil and add the cubes of thick sliced white bread and stir occasionally, allowing the bread to soak up the excess juices.

Add the breadcrumbs and a sprinkle of fresh parsley. Turn off the heat and add the pre-cooked crawfish tails. Place the mix onto a large baking sheet or flat surface and allow the mixture to cool completely.

Roll the mixture into balls, roughly the size of golf balls. Coat them in flour, then the beaten eggs, then the breadcrumbs combined with the mixed herbs. Heat your oil in a deep fat fryer to around 180°C and fry them for three to five minutes. Serve with the remoulade sauce.

Recipe courtesy of Nealy & Keith Frentz

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