Crawfish Boulettes

Stirrin' It Up: Crawfish Boulettes (April 26)

(Air date: April 26, 2016. Source: Chef John Folse.)

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, folks 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.


2 pounds crawfish tails, divided

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

¼ cup minced yellow 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

3 cups seasoned Italian bread crumbs, divided

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste


In a large saucepot, heat oil to 350°F. In the bowl of a food processor, combine 1½ pounds crawfish tails, onions, celery, bell peppers, minced garlic, Worcestershire sauce, hot sauce, green onions, parsley, eggs, cheese and 1 cup 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. Transfer mixture into a large mixing bowl then add remaining crawfish tails, blending gently to mix well. Depending on liquid from crawfish tails, additional bread crumbs may be needed to retain desired consistency. Form crawfish mixture into golf ball-sized boulettes. Place remaining bread crumbs in a shallow dish. Working in batches, roll boulettes in bread crumbs then gently place in hot oil. Deep-fry until golden brown. Remove, drain on paper towels and keep warm. Continue until all boulettes are done. Serve with your favorite dipping sauce, or place between slider buns then top with rémoulade or tartar sauce.