Louisiana Crawfish Balls

Louisiana Crawfish Balls
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There are two foods I can’t live without. #1 my beloved Pineapples❤️? and #2 CRAWFISH!! You’ll see a plethora of recipes including crawfish, so I hope you love them as much as I do! So…..Crawfish Balls anyone?? These little things are great for parties! SO easy to make! I know you’ll love them.

You know how important fresh ingredients are to me. When you try this recipe, you’ll understand why. The aroma that will fill your kitchen is intoxicating. They don’t call this the “Trinity” in Louisiana for nothing.

I don’t mince my crawfish tails in this recipe. I like to see those beautiful tails in each bite. So, I just roughly chop them. Doing so makes them easier to roll and combine.

We won’t use too much filler. I like that the breadcrumbs are very fine. This helps the stuffing clump together without using eggs. The butter keeps the inside of the ball nice and moist.

After rolling the balls, I place them in the refrigerator to chill for awhile. This helps them set even more. As it cools, they will band together better and prevent them from falling apart in the breading and frying process.

Happy Cooking,


Easy Crawfish Balls

Spicy and deliciously seasoned fried crawfish rounds that are the perfect appetizers. Serve alone or with a dipping sauce.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 12 balls


  • 1 lb frozen crawfish tails thawed
  • 1/2 stick unsalted butter
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced bell pepper
  • 2 stalks diced celery
  • 1 TBS crushed garlic
  • 1/4 cup chopped green onions
  • 2 cups Italian style breadcrumbs
  • 1 TBS liquid crab and shrimp boil
  • 2 TBS Cajun or creole seasoning
  • 1 tsp onion powder
  • 2 eggs
  • 1/4 cup milk
  • 2 cups all purpose flour
  • Oil for frying


  1. After thawing, drain the fat off of the crawfish; reserve the fat.
  2. Roughly chop the crawfish; set aside.
  3. Melt butter in a pan.
  4. Add in the onions, bell pepper, celery, and garlic.
  5. Sauté for 2-3 minutes
  6. Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
  7. Stir and simmer for 3 minutes.
  8. Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
  9. Turn off the heat and remove the pan from the stove.
  10. Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
  11. Allow the mixture to cool to room temperature.
  12. Create a breading station by whisking the egg and milk in a bowl.
  13. Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
  14. Add the remaining 1 cup of breadcrumbs into another shallow dish.
  15. When the crawfish mixture has cooled, form it into 1 inch balls.
  16. Heat oil to 350°F for frying.
  17. Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
  18. Fry the balls for 3 mins or until golden brown.
  19. Drain on a wired rack.
  20. Enjoy!




  • Jeannine Gettys

    May 29, 2016 at 6:06 pm

    Love, love, love crawfish !!!!! These sound delicious!

    • B. Coop

      May 30, 2016 at 7:57 pm

      They are great! You gotta try em!

  • Mrs. G

    May 30, 2016 at 5:58 pm

    Looks delicious!!!

    • B. Coop

      May 30, 2016 at 7:57 pm

      Thank you!!!