Crawfish Etouffee Balls

These Crawfish Etouffee Balls have all the flavor of the classic dish but in a delicious appetizer form. I’m a huge fan of getting multiple uses out of a meal and this recipe is the perfect way of re-using leftover Crawfish Etouffee in a creative way. You just mix the etouffee mixture and rice together then all you have left is to batter and fry them up. These Crawfish Etouffee Balls will be the perfect addition to you next game day party.

Can I use Frozen Crawfish?

I have used store bought frozen crawfish tail packets if I didn’t have leftover tail meat from a Crawfish Boil.

Crawfish Etouffee Balls

Step-by-Step

Make the Crawfish Etouffee the night before and use the leftovers to save a lot of time.

Combine Crawfish Etouffee, ¼ cups bread crumbs, rice and 2 beaten eggs in a bowl.

Place mixture in the refrigerator for 30 minutes.

Place flour in a medium bowl. Beat eggs in another medium bowl. Pour breadcrumbs into another shallow bowl. Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour…

then egg mixture…

and finishing off in the bread crumbs.

Lay out balls onto a baking sheet and refrigerate until firm for at least 2 hours to overnight.

Cook balls in batches in the hot oil until the balls turn golden brown, about 3-4 minutes. Drain on a paper towel-lined plate and serve hot.

Crawfish Etouffee Balls

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• Author: Mark
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 12 balls 1x

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Ingredients

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• 2 cups Crawfish Etouffee, recipe here
• 2¼ cups panko bread crumbs
• 2 cups cooked and chilled long grained rice
• 4 large eggs
• 2 cup all purpose flour
• peanut oil

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Instructions

1. Combine Crawfish Etouffee, ¼ cups bread crumbs, rice and 2 beaten eggs in a bowl.
2. Place mixture in the refrigerator for 30 minutes.
3. Place flour in a medium bowl. Beat eggs in another medium bowl. Pour breadcrumbs into another shallow bowl.
4. Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour, then egg mixture, and finishing off in the bread crumbs.
5. Lay out balls onto a baking sheet and refrigerate until firm for at least 2 hours to overnight.
6. In a dutch oven heat 4 inches of oil over medium heat to 350 degrees.
7. Cook balls in batches in the hot oil until the balls turn golden brown, about 3-4 minutes.
8. Drain on a paper towel-lined plate and serve hot.