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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From the Edible Heirlooms Cookbook. I have not tried these appetizers yet, but hope to try them soon for a football party. Ingredients:
1/2 cup butter, softened |
1 cup onion, chopped |
1/2 cup bell pepper, chopped (i prefer red) |
1/2 cup celery, chopped |
2 garlic cloves, chopped |
1 tablespoon paprika |
1 teaspoon cajun seasoning |
2 eggs, well beaten |
1 cup breadcrumbs |
1 lb crawfish tail |
flour |
Directions:
1. In a 2-qt. bowl, combine butter, onion, bell pepper, celery, and garlic; mix well. Saute onion mixture 4-5 minutes until tender. Add paprika, cajun seasoning, eggs, bread crumbs, and chopped crawfish tails. Mix well. If too dry, add a little water; if too moist, add more bread crumbs. Form into balls and roll in flour. Deep fry at 350 degrees until they float. Remove and place on paper towels to drain. Serve with or without a sauce of your liking.
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