Recipe - Crawfish Balls

2 pound Peeled crawfish tails
1 Onion; chopped, small dice
1 Bell pepper; chopped, small
dice
3 Jalapenos; chopped/minced
4 sl Stale bread
2 tablespoon Crawfish fat (if avail.)
1 Egg; beaten (may use egg
substitute...if you must)
3 tablespoon Chopped parsley
3 tablespoon Scallions
2 teaspoon Oregano; dry (variable and
can be omitted)
Salt to taste
Black pepper to taste
Cayenne to taste
1 One half cup Bread crumbs (plain)

Date: Wed, 20 Mar 1996 14:07:41 0600

From: rael@EbiCom.net
Grind crawfish tails, onions, bell pepper, jalapenos, and bread slices in
food processor.

Add seasonings, crawfish fat, egg, parsley, and scallions; mix well.

Shape into balls the size of a walnut and roll in bread crumbs.

Bake 20 minutes at 350 degrees.

NOTE: can be frozen after rolling in bread crumbs and baked without
thawing, but due to the crawfish fat, do not keep frozen longer than one
week. The fat will turn rancid quickly.

NOTE: crawfish fat may be omitted.

Adaptation from CAJUN CUISINE (Beau Bayou Publishing Co., 1985)

CHILEHEADS DIGEST V2 #272

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.