Crawfish Balls
These crawfish balls are full of savory Cajun flavors, are mixed with a cream cheese mixture, deep-fried to crispy perfection, and make a great appetizer everyone will enjoy.
Servings: 32 Balls
Calories: 107kcal
Ingredients
Crawfish Balls
- 1 pound frozen crawfish tails, thawed, coarsely chopped
- 2 tablespoons olive oil
- 1 jalapeno, seeds removed, diced
- 1 green bell pepper, seeds removed, diced
- (2) 8 ounce cream cheese, softened
- ⅓ cup green onions, sliced and diced
- 2 teaspoons Slap Ya Mama seasoning
Crispy Coating
- ¾ cup all purpose flour
- ¼ cup cornstarch
- 2 large egg
- 1 cup buttermilk
- 1½ cups Panko breadcrumbs, crushed (*see note)
- 2 teaspoons slap ya mama seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil, for frying
Instructions
Crawfish Balls
- Add olive oil to a large frying pan and heat over medium heat.
- Add diced jalapeno and bell pepper. Sauté over medium heat until soft. Remove and set aside.
- Add crawfish to the pan and cook for 2-3 minutes.
- After crawfish is cooked, coarsely chop into small pieces. Set aside.
- In a large bowl, add cream cheese. Beat until fluffy, 2-3 minutes.
- Add crawfish, jalapenos, bell pepper, green onions, and seasoning to cream cheese. Stir until combined.
- Roll into small balls and place on a small baking sheet.
- Flash freeze for 45 minutes to 1 hour.
Crispy Coating
- Set up a dredging station with 3 shallow containers.
- In the first container whisk flour and cornstarch together.
- Then whisk buttermilk and eggs together in the second container.
- In the third container, add the breadcrumbs and all the seasonings.
- In a large frying pan, or skillet, heat oil over medium-high heat.
- Roll each ball into flour mixture, then egg mixture, and finally in breadcrumb mixture.
- Place about 6-8 bites at a time into the hot oil. Cook until golden on all sides.
- Remove with a slotted spoon and place on a plate lined with paper towels.
- Work in batches.
- Serve with Remoulade sauce or your favorite dipping sauce.
- *Place breadcrumbs in a sealable baggie and slightly crushed into smaller crumbs.
Notes
- Stop cooking your crawfish as soon as they're a vibrant red color and become firm, plump, and tender. Overcooking them can make them mushy.
- Be sure to freeze your crawfish balls for at least 45 minutes to an hour to ensure they're fully solid. This is SO IMPORTANT before you fry them.
- Give your balls a gentle shake between each dredging bowl to ensure the perfect coating.
- The easiest way to crush your panko is to add it to a resealable baggie and give it a few gentle whacks with a rolling pin.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 63mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 28mg