Crawfish Étouffée Croquettes
Crispy golden croquettes of rich crawfish étouffée with remoulade for dipping — a passed bite from our Bayou Fusion menu.
Ingredients
- 1 cup crawfish étouffée (prepared)
- 1 cup breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
- 1/2 cup remoulade sauce, for dipping
Method
- Roll the étouffée into small balls.
- Dip each ball into the beaten eggs, then coat with breadcrumbs.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the croquettes until golden brown, about 3–4 minutes.
- Drain on paper towels and serve with remoulade sauce.
From our Bayou Fusion menu — Houston Bay Area, Texas.