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1
Heat olive oil in a medium skillet over medium-high heat.
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2
Add the onions, celery, bell pepper, green onions, garlic, and a pinch of salt and pepper.
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3
Saute for about 7 minutes, until soft.
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4
Then remove from heat and let cool to room temperature.
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5
Tear the bread into 1-inch pieces and place them in a food processor fitted with the steel blade.
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6
Process until breadcrumbs are formed.
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7
Into the breadcrumbs, add the cooled vegetable mixture, the crawfish tails, the egg, salt, pepper, Tabasco and cayenne.
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8
Pulse several times until everything is finely chopped and well combined.
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9
Transfer to a medium bowl.
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10
Heat the vegetable oil in a large pot to 360 degrees F (when you throw a small cube of bread in the oil, it should immediately start sizzling and turning into a crouton, but not burning).
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11
Meanwhile, form the boulettes: Place beaten eggs in a small bowl.
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12
Combine flour, cornmeal, breadcrumbs, salt and pepper in another bowl.
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13
Scoop the crawfish mixture into golfball-sized balls, gently coat in beaten egg, then gently dredge in breadcrumb mixture.
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14
Handle them lightly, for they are fragile as angel wings.
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15
Set them on a plate while you continue dredging the rest of the crab balls.
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16
When oil is hot, gently lower boulettes into the oil in batches to avoid overcrowding, and fry for about 23 minutes, until golden brown and crispy.
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17
Remove them to paper-towel-lined plates using a slotted spoon.
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18
Continue frying the rest of the boulettes.
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19
Let them drain and cool for several minutes before eating.
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20
For tartar sauce, mix all the ingredients together in a small bowl until well-combined.
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21
Taste for seasoning; I didnt need to add any salt, but you might want some.
