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Crawfish Boulettes with Creole Tartar Sauce
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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
In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season the mixture with salt, pepper, and cayenne.
Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F.
Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Bayou Blast. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Bayou Blast. Serve hot with Creole Tartar Sauce.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Creole Tartar Sauce:
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
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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