Crawfish Boulettes with Creole Tartar Sauce

• 1/2 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 1 1/2 teaspoons minced garlic
• 1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
• 5 slices stale bread, broken into small pieces
• 1 egg, beaten
• 3 tablespoons chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 1/2 cups dried fine bread crumbs
• 1 tablespoon Emeril's Bayou Blast, plus more for seasoning, recipe follows
• Solid vegetable shortening or vegetable oil for deep-frying
• Creole Tartar Sauce, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 egg*
• 2 teaspoons minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley leaves
• 1 tablespoon chopped green onions
• 1 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon kosher salt

1. In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together.
2. Pulse the mixture a few times to finely chop the mixture.
3. Do not puree.
4. Transfer the mixture to a mixing bowl and stir in the green onions and parsley.
5. Season the mixture with salt, pepper, and cayenne.
6. Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches.
7. Preheat oil to 360 degrees F.
8. Shape the mixture into small balls, about 1 tablespoon each.
9. Season the bread crumbs with the 1 tablespoon of Bayou Blast.
10. Roll the balls into the seasoned bread crumbs.
11. Fry the boulettes until golden brown, about 2 minutes.
12. Remove from the oil and drain on a paper-lined plate.
13. Season with additional Bayou Blast.
14. Serve hot with Creole Tartar Sauce.
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup
17. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
18. With the processor running, pour the oil through the feed tube in a slow, steady stream.
19. Add the cayenne, mustard, and salt and pulse once or twice to blend.
20. Cover and let sit for 1 hour in the refrigerator before using.
21. Best if used within 24 hours.

onions, bell peppers, celery, garlic, crawfish tails, bread, egg, green onions, parsley, salt, freshly ground black pepper, cayenne, bread crumbs, vegetable shortening, tartar sauce, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, egg, garlic, lemon juice, parsley, green onions, olive oil, cayenne pepper, kosher salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-boulettes-with-creole-tartar-sauce-recipe.html (may not work)