Crawfish Balls

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


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.