CRAWFISH BOULETTES

CRAWFISH BOULETTES

3 Tbsp. butter

1 medium onion, chopped fine

1 pound crab claw meat, drained

1 pound crawfish tails crawfish tails, ground (use a blender)

14 cup green onions.chopped fine

1 egg, beaten

Progresso bread crumbs

salt and pepper to taste 

Few teaspoons lemon juice

Sauté onion and celery in butter until light brown.  Drain.  To this add 1 pound crabmeat and ground crawfish and onion tops.  Stir In egg and add breadcrumbs until moisture is meatball consistency.  Shape into small balls.  Fry until brown in deep fat.  Cooks very fast.  Yield: 50 cocktail size.    You may add lemon juice to give boulettes a slight tartness.