CRAWFISH BOULETTES

Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.

1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
2 eggs, beaten
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, roll in breading medium and fry in oil until golden brown.