CRAWFISH BALLS
I found this on Cooks.com and tweaked the recipe slightly, The original recipe said to serve them as they are, or to heat them in tomato sauce and serve over rice. I ate them on top of risotto. They are really rich, so go with a mild starch or sauce when you plan the meal.
Provided by karen
Categories Crawfish
Time 25m
Yield 9 balls, 3 serving(s)
Number Of Ingredients 11
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
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