Crawfish Boulettes with Creole Tartar Sauce Recipe

Name: Crawfish Boulettes with Creole Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped onions; 1/4 cup chopped bell peppers; 1/4 cup chopped celery; 1 1/2 teaspoons minced garlic; 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp; 5 slices stale bread, broken into small pieces; 1 egg, beaten; 3 tablespoons chopped green onions; 2 tablespoons chopped parsley leaves; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; 1 1/2 cups dried fine bread crumbs; 1 tablespoon Emeril's Bayou Blast, plus more for seasoning, recipe follows; Solid vegetable shortening or vegetable oil for deep-frying; Creole Tartar Sauce, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 egg*; 2 teaspoons minced garlic; 2 tablespoons fresh lemon juice; 1 tablespoon chopped parsley leaves; 1 tablespoon chopped green onions; 1 cup olive oil

Servings: persons

1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 1/2 teaspoons minced garlic
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
5 slices stale bread, broken into small pieces
1 egg, beaten
3 tablespoons chopped green onions
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 1/2 cups dried fine bread crumbs
1 tablespoon Emeril's Bayou Blast, plus more for seasoning, recipe follows
Solid vegetable shortening or vegetable oil for deep-frying
Creole Tartar Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 egg*
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
1 tablespoon chopped green onions
1 cup olive oil
1/4 teaspoon cayenne pepper
1 tablespoon Creole or whole-grain mustard
1 teaspoon kosher salt

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

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 1/2 cup chopped onions, 1/4 cup chopped bell peppers, 1/4 cup chopped celery, 1 1/2 teaspoons minced garlic, and more.

Yes, Crawfish Boulettes with Creole Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crawfish Boulettes with Creole Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions