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Started By
Message
New Recipe Idea: Crawfish Meatballs
Posted on 11/9/10 at 8:08 am
Posted on 11/9/10 at 8:08 am
Been rolling around an idea in my head for making crawfish meatballs. Let me know your thoughts. I plan on attempting it this week. (i took a couple pointers from one other recipe, such as the milk)
1 lb crawfish tails
1 lb ground meat (or pork)
2 tablespoon of garlic
1 tbspn thyme
1 teaspoons salt
1/4 cup green onions
italian breadcrumbs
cayenne pepper
2 tblspn milk
1/2 cup oil
1. Mince up the crawfish tails and combine with ground meat, onions, garlic, and spices and milk.
2. Roll around in bread crumbs.
3. Fry in oil until a nice golden brown.
1 lb crawfish tails
1 lb ground meat (or pork)
2 tablespoon of garlic
1 tbspn thyme
1 teaspoons salt
1/4 cup green onions
italian breadcrumbs
cayenne pepper
2 tblspn milk
1/2 cup oil
1. Mince up the crawfish tails and combine with ground meat, onions, garlic, and spices and milk.
2. Roll around in bread crumbs.
3. Fry in oil until a nice golden brown.
9
Posted on 11/9/10 at 8:25 am to BugAC
Posted on 11/9/10 at 8:26 am to BugAC
quote:
Meatballs
quote:
Been rolling around an idea
:rimshot:
I would eat them. Do this and report back
Posted on 11/9/10 at 8:44 am to ksayetiger
how about a crawfish meatloaf???
Posted on 11/9/10 at 8:47 am to BugAC
I've made crawfish burgers similar to that. You just have to pay attention when grilling them because they're easy to dry out.
Posted on 11/9/10 at 9:05 am to BugAC
interesting. will you use panko? and what kind of sauce?
Posted on 11/9/10 at 9:54 am to BugAC
Without the "other" meat, it looks loosely like my MaMaws crawfish bisque. Don't think you can go wrong, but I would "pork" it.
Posted on 11/9/10 at 9:58 am to Good Times
I've made crawfish burgers before. They came out awesome.
Posted on 11/9/10 at 10:29 am to BugAC
If you use frozen chinese crawfish tails for this dish you should receive the bannage
Posted on 11/9/10 at 11:18 am to BugAC
This is probably going to taset a lot like......fried meatballs. I don't think the crawfish is going to add much to this. I'm gonna have to go ahead and agree with BT.
Posted on 11/9/10 at 11:32 am to coolpapaboze
When I made hamburger patties with tails in them they were leftover from a boil a few days before. added alot imho
Posted on 11/9/10 at 12:00 pm to BugAC
quote:
Crawfish Meatballs
my main concern is when I do meatballs I like to let them cook in the sauce for a long time. Low and slow. I don't know how tails would end up, maybe rubbery.
Posted on 11/9/10 at 12:04 pm to BugAC
I'd leave out the ground meat and just make crawfish boulettes, similar to stuffed heads used for bisque. I made shrimp boulettes to add to shrimp gumbo a few times and they were dandy.
Posted on 11/9/10 at 12:19 pm to Gris Gris
Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.
1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading
Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
LINK
1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading
Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
LINK
Posted on 11/16/10 at 8:18 am to Prolate Spheroid
quote:
Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.
1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading
Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
Made this last night. It turned out really good. Only thing it needs is some sort of crab sauce to top it.
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