Holiday Leftovers: Crawfish Dressing Hush Puppies

Crawfish Dressing Hush Puppies

INGREDIENTS

· 1 tbsp. olive oil

· ½ lb. crawfish tails, rinsed, drained, & chopped

· Cajun seasoning (to taste)

· 1 tsp. lemon juice

· 1 cup vegetable or peanut oil (frying oil)

· 2 cups cold dressing left overs

· 1 cup all purpose flower

· 1 tbsp. paprika

· 2 eggs, beaten

· 3 tbsp. water

· 1 cup seasoned breadcrumbs

INSTRUCTIONS

· In a large skillet, heat olive oil on medium high heat.

· Add crawfish tails and Cajun seasoning. Cook for 2 – 3 minutes then add lemon juice. Cook for an additional minute. Remove from heat.

· In a Dutch oven or large (deep) skillet, heat frying oil on medium high heat.

· Mix crawfish tails into the leftover dressing. Mix well.

· Take 2 tbsp. of dressing and crawfish mixture and form into a ball. Repeat until all of the mixture has been used. Dressing and crawfish balls should look like meatballs once done. Set aside.

· Mix flour and paprika in a medium bowl. Mix eggs and water in a separate bowl. Place breadcrumbs in another separate medium bowl.

· Dredge stuffing and crawfish balls in flour, dip in egg mixture, then coat with breadcrumbs. Repeat until all balls are coated.

· Fry each ball until golden brown, 2 minutes. (Do not overcrowd the pan. There should 2 -3 rotations of frying). Drain on paper towel. Serve.