Best Crawfish Meatballs Recipes

Crawfish Balls image

Provided by karen

Categories Crawfish

Time 25m

Yield 9 balls, 3 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
1 tablespoon butter
2 garlic cloves, chopped (fresh)
2 tablespoons dried parsley
2 green onions, chopped
8 ounces crawfish tails, chopped
3/4 cup Italian seasoned breadcrumbs
1 egg, beaten
1 teaspoon Worcestershire sauce
1/2 cup flour
4 tablespoons oil

Steps:

Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
Roll balls in flour and then fry in hot oil until lightly browned.

Nutrition Facts : Calories 391.5, Fat 24.9, SaturatedFat 5.6, Cholesterol 153.1, Sodium 252.3, Carbohydrate 24.5, Fiber 1.6, Sugar 1.8, Protein 17.1

Crawfish Balls image

Provided by Dina Breaux

Categories Seafood

Time 1h20m

Number Of Ingredients 8

2 lb crawfish tails, peeled
1 medium onion, finely chopped
4 slice bread
1/4 c finely chopped parsley
1/4 c finely chopped green onions
salt and pepper to taste
1 c plain bread crumbs
1 egg

Steps:

1. Grind crawfish, onions and bread together. Add egg, parsley, and green onions and mix thoroughly.
2. Season with salt and pepper and mix. Shape mixture into quarter-sized balls. Roll balls lightly in bread crumbs.
3. Bake at 350 degrees for 20 minutes. Makes about 3 1/2 dozen.

Crawfish Bisque Balls image

Provided by VT Mtngirl

Categories Crawfish

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

2 lbs peeled crawfish tails
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 1/2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
2 tablespoons chopped fresh parsley
1/2 cup vegetable oil
1/2 cup flour
1 medium onion, chopped
2 celery ribs, chopped
4 cups water
2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
1 (8 ounce) can tomato sauce
1 lb fresh crawfish tail
1/4 cup chopped green onion (optional)
1/4 cup chopped fresh parsley (optional)
cooked rice

Steps:

Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
Place on greased baking sheet. Bake 20 minutes at 350*.
Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
If desired, add the chopped green onions & parsley just prior to serving.
Serve over cooked rice.

Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1

CRAWFISH MEATBALLS image

Provided by FANNIE MCCOY

Time 15m

Number Of Ingredients 10

1 lb shelled crawfish tails or shrimp, cooked
1/4 c chopped green onions
2 clove garlic,minced
1 egg,beaten
1/3 c fine dry bread crumbs
2 Tbsp milk
1/2 tsp ground red pepper
1/4 tsp salt
1/4 c fine dry bread crumbs
shortening or cooking oil for frying

Steps:

1. DEVEIN CRAWFISH OR SHRIMP .CHOP INTO SMALL PIECES.TOSS WITH GREEN ONIONS AND GARLIC.
2. ADD EGG,1/3CUP OF BREAD CRUMBS,MILK,RED PEPPER,AND SALT.MIX WELL.SHAPE MIXTURE INTO BALLS,USING ABOUT 1 TABLESPOON MIXTURE FOR EACH.
3. ROLL BALLS IN BREAD CRUMBS.IN A HEAVY SAUCEPAN OR DEEP-FAT FRYER HEAT ABOUT 2INCHES MELTED SHORTENING OR COOKING OIL TO 375*FRY BALLS IN HOT OIL.A FEW AT A TIME, FOR 30 TO 60 SECONDS OR JUST TILL GOLDEN.
4. REMOVE AND DRAIN ON PAPER TOWELS. KEEP WARM IN A 325*OVEN WHILE FRYING REMAINDER.