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Recipe Name: Crawfish Balls Source: Unknown Submitted by: Lindy H. Frank Last Modified: 2007-06-06 Course: Appetizer Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: Creole Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 12 Inactive Prep Time: 0.00 Minutes Original Num Servings: 12 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.19 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Serve them hot with Creamy Cocktail Sauce. Comments: Yields 3 dozen 1-inch balls.

Ingredients: 0.5 Cup milk, whole 0.25 Teaspoon pepper, cayenne Directions: Defrost and drain crawfish meat. Chop meat into small bits. In a 1 1/2 quart saucepan, melt the butter over moderate heat. Add the flour and mix well. Stirring constantly with a wire whisk, pour in the milk in a slow, thin stream and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer uncovered for 2 or 3 minutes. Stir in the salt and pepper. Pour the mixture into a large bowl. Add the crawfish meat, parsley, and green onions. Mix gently until thoroughly combined. Break the eggs into a small bowl and beat them until frothy. Spread the breadcrumbs on a piece of parchment paper. Scoop about 1 tablespoon of the crawfish mixture and roll into a ball. Then roll the ball in the bread crumbs, immerse in the beaten eggs, then roll in the crumbs again to coat evenly. Refrigerate or freeze until coating is firm. Deep fry the crawfish balls in 350 degrees oil about 3 minutes or until golden brown.

Nutrition per Serving:
Calories:	79	Total Carbs:	8.4	Net Carbs:	0.0
Cholesterol:	53.8	Fat:	3.8	Protein:	2.74
Fiber:	0.55	Sodium:	211.29

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