Crawfish Boulettes

Ingredients:

• 2 lbs Louisiana crawfish tails, chopped
• ½ cup green onions, chopped
• 1 bell pepper, chopped
• 1 stalk of celery, chopped
• 1 Tbsp butter
• ½ tsp cayenne
• ¾ cup (1 ½ sticks) butter, softened
• Creole seasoning to taste
• 1 ¼ cup seasoned bread crumbs
• Vegetable oil for frying 

Steps:

In small sauté pan, sauté green onions, bell pepper, and celery in 1 Tbsp of butter until tender. Let cool. In a large bowl, combine the crawfish, green onions, bell pepper, celery, cayenne, ¼ cup of the bread crumbs and the butter and mix well. Season with creole seasoning and stir to mix well. Shape into 1 ½ - 2 inch balls and roll lightly in bread crumbs. Heat oil to 360 degrees and fry balls until golden brown. Remove balls from oil and drain on paper towels. Serve hot.