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1
In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together.
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2
Pulse the mixture a few times to finely chop the mixture.
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3
Do not puree.
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4
Transfer the mixture to a mixing bowl and stir in the green onions and parsley.
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5
Season the mixture with salt, pepper, and cayenne.
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6
Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches.
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7
Preheat oil to 360 degrees F.
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8
Shape the mixture into small balls, about 1 tablespoon each.
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9
Season the bread crumbs with the 1 tablespoon of Bayou Blast.
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10
Roll the balls into the seasoned bread crumbs.
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11
Fry the boulettes until golden brown, about 2 minutes.
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12
Remove from the oil and drain on a paper-lined plate.
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13
Season with additional Bayou Blast.
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14
Serve hot with Creole Tartar Sauce.
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15
Combine all ingredients thoroughly.
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16
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
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17
With the processor running, pour the oil through the feed tube in a slow, steady stream.
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18
Add the cayenne, mustard, and salt and pulse once or twice to blend.
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19
Cover and let sit for 1 hour in the refrigerator before using.
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20
Best if used within 24 hours.
