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spicy crawfish boulettes

(1 rating)
Recipe by
Mr. Pete !
Houma, LA

This appetizer/meal is a traditional Cajun dish served on menus across the south. Depending upon whether this dish is served as an appetizer or a main dish will determine the amount of servings. Here in the south, we serve 3 per appetizer and 5 per entree', unless you are like me. Then, you'll have about a dozen for yourself! These are addictive, and so delicious! Your friends and family will be popping them till they are gone. Get Hooked On It!!! All photos belong to Mr. Pete's Cajun Spices LLC.

(1 rating)
yield 6 serving(s)
prep time 40 Min
cook time 5 Min

Ingredients For spicy crawfish boulettes

  • 1 lb
    crawfish tails, peeled
  • 1 c
    diced onion
  • 1 c
    diced bellpepper
  • 1/2 c
    diced celery
  • 1/4 c
    parsley, finely chopped
  • 2 Tbsp
    garlic, minced
  • 1 lg
    egg, beaten
  • 1 c
    breadcrumbs, plain
  • 2 Tbsp
    mr. pete’s cajun seasoning
  • 10 oz
    mr. pete’s seasoned cajun oyster fry
  • cooking oil

How To Make spicy crawfish boulettes

  • 1
    Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
  • 2
    In a large bowl, mix bread crumbs, egg, and Mr. Pete’s Cajun Seasoning. In another pan, pour in Mr. Pete’s Seasoned Cajun Oyster fry.
  • 3
    Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete’s Seasoned Cajun Oyster Fry. Coat balls thoroughly.
  • 4
    Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.