Crawfish Boulette Sliders - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crawfish Boulette Sliders


Prep Time: 1 Hour

Yields: 8–10 Servings


One of Louisiana's most economical and tastiest dishes you can serve to your family is a platter of fish boulettes. Actually, folk elsewhere call them fish cakes or fish patties. In Bayou Country we roll them into balls, which is what boulette means in French. We substituted crawfish in the place of fish for an interesting twist.


1 pound crawfish tails

8–10 slider buns

vegetable oil for deep-frying

½ cup minced onions

¼ cup minced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

3 tbsps minced garlic

2 tbsps Worcestershire sauce

1 tbsp Louisiana hot sauce

¼ cup sliced green onions

¼ cup chopped parsley

3 eggs, lightly beaten

¼ cup grated Parmesan cheese

1 cup seasoned Italian bread crumbs

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste


In a large saucepot, heat oil to 375°F. In the bowl of a food processor, combine crawfish tails, onions, celery, bell peppers, minced garlic, Worcestershire sauce, hot sauce, green onions, parsley, eggs, cheese and bread crumbs. Season to taste using salt, pepper, granulated garlic and Creole seasoning. Process mixture for 8–10 seconds or until all ingredients are incorporated. Form crawfish mixture into golf ball-sized boulettes. Working in batches, place in hot oil and deep-fry until golden brown. Remove, drain on paper towels and keep warm. Continue until all boulettes are done. To serve, place 2 boulettes on bottom half of each slider bun then top with your favorite rémoulade or tartar sauce. Top with remaining top half of slider bun and enjoy. NOTE: You may also wish to consider coleslaw as a topping.

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