✨🐚🧿🎀Crispy Crawfish Balls✨🐚🧿🎀
Ingredients
- 1½ packs thawed crawfish tails drained
- 1 bell Pepper diced
- green onions
- 2 tsp Zatarain’s Shrimp & Crab Boil
- 1 tsp cajun seasoning
- 1 tsp garlic powder
- 8 oz cream cheese room temp
- 1/2 cup fresh shredded parmesan cheese
- All-purpose flour
- eggs beaten
- Panko breadcrumbs Japanese style
Instructions
- Heat a little oil in a skillet over medium heat. Add the chopped bell pepper and green onions. Sauté until softened.Add the well-drained crawfish tails and Zatarain’s Shrimp & Crab Boil. Cook about 6 minutes, stirring often.
- transfer the cool crawfish mixture to a bowl with softened cream cheese. dry seasonings Stir until creamy and fully combined, then mix in Parmesan cheese.
- Scoop the mixture into your hands and form into balls. It will be a little messy—that’s okay! Place the balls on a baking sheet and freeze for about 3 hours, until firm.
- Coat each chilled crawfish ball in flour, then egg, then panko breadcrumb
- Fry in hot oil until golden brown and crispy. Drain briefly on paper towels.Serve warm with homemade rémoulade sauce.
- Top the finished crawfish balls with a sprinkle of dried parsley
