Voodoo Crawfish Balls Cajun (Print Format)
Bold Cajun-style crawfish balls packed with peppers, cheese, and extra crunchy voodoo chip coating.
# Ingredients:
→ Crawfish Filling
01 -
1 lb cooked crawfish tails, drained and chopped
02 -
¼ cup red onion, finely chopped
03 -
¼ cup red bell pepper, finely chopped
04 -
¼ cup yellow bell pepper, finely chopped
05 -
2 garlic cloves, minced
06 -
1 green onion, sliced
07 -
1 cup shredded mozzarella cheese
08 -
4 oz cream cheese, softened
09 -
1 large egg
10 -
½ cup plain breadcrumbs
11 -
2 tbsp chopped parsley
12 -
1 tbsp Cajun or Creole seasoning
13 -
1 tsp garlic powder
14 -
1 tsp onion powder
15 -
½ tsp smoked paprika
16 -
Pinch of cayenne pepper
→ Crunchy Coating
17 -
1 large bag voodoo-style potato chips, finely crushed
18 -
½ cup all-purpose flour
19 -
2 large eggs, beaten
→ Frying
20 -
Vegetable oil
→ Serving
21 -
Ranch dressing
22 -
Remoulade sauce
23 -
Spicy mayonnaise
# Steps:
01 -
Pat the crawfish tails dry and chop into small pieces.
02 -
Mix the crawfish with onion, peppers, garlic, green onion, mozzarella, cream cheese, egg, breadcrumbs, parsley, and seasonings.
03 -
Refrigerate the mixture for 20–30 minutes, then shape into small firm balls.
04 -
Coat each ball in flour, dip in beaten egg, then roll in the crushed chips.
05 -
Chill the coated balls for another 15 minutes.
06 -
Heat oil to 350°F and fry in small batches for 2–3 minutes until crispy and golden.
07 -
Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce.
# Tips:
01 -
Dry the crawfish very well before mixing so the balls hold together and stay crispy while frying.