Our Crawfish Boulette recipe combines savory crawfish with the trinity (onion, bell pepper, and celery) and Cajun seasoning for a wonderfully flavorful appetizer.
- 1 (16-ounce) package cooked crawfish tails
- 2 medium white potatoes, peeled, boiled, and mashed
- ½ cup finely chopped red bell pepper
- ¼ cup grated yellow onion
- ¼ cup finely chopped celery
- 1½ teaspoons Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 large egg, lightly beaten
- ½ cup seasoned panko (Japanese bread crumbs)
- Vegetable oil, for frying
- 1 cup sour cream
- 3 tablespoons chopped fresh dill
- In the work bowl of a food processor, place crawfish; pulse several times until finely chopped.
- In a large bowl, combine chopped crawfish, potato, bell pepper, onion, celery, Cajun seasoning, salt, pepper, and garlic powder. Add egg and bread crumbs, stirring until well combined. Shape mixture into 1½-inch patties.
- In a large skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until oil shimmers. Working in batches, fry patties until golden brown on both sides. Remove from oil, and let drain on paper towels.
- In a small bowl, stir together sour cream and dill until well combined. Dollop sour cream mixture on top of patties. Serve immediately.
These can be shaped a day ahead of time and refrigerated.