Crawfish Boulette

Our Crawfish Boulette recipe combines savory crawfish with the trinity (onion, bell pepper, and celery) and Cajun seasoning for a wonderfully flavorful appetizer. 

Crawfish Boulette
  • 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
  1. In the work bowl of a food processor, place crawfish; pulse several times until finely chopped.
  2. 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.
  3. 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.
  4. 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.



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