Crab Boulettes (boo-LETS) or
patties are a South Louisiana Favorite. The recipe closely resembles
that of stuffed crab but uses potatoes instead of bread as the
filler. Boulettes go well with fried fish and can even be used to
2 large onions
4 med. size red potatoes (cubed and boiled fork tender)
1 large green pepper
3 or 4 stalks of celery
1/2 cup green onions
1/4 cup chopped parsley
1 lb. thawed cooked crab meat
1 tsp. creole seasoning
Salt & pepper or whatever
seasoning you may want to add, as desired
Makes approximately about 30 to
Chop the vegetables by hand then chop a little more in a food processor.
Don't process them so much that they turn to mush, a few pulses is
Place all ground up veggies, crab and potatoes in a large bowl. Season
then mix together thoroughly.
Let sit for about 10 minutes,
stir well and taste. Everything is already cooked except the
vegetables so tasting it is not dangerous. Add seasoning as you
Form the boulettes into
balls or patties. Fry a couple of them to be sure they don't fall
If they do fall apart add
1/4 cup of corn starch, remix and try it again. What happens is
sometimes too much liquid is formed in the mix. The corn starch
soaks it up and keeps the boulettes together.
a pot of oil to 340ºF. Carefully
place the boulettes in the oil and fry till brown.
Whatever mixture is left over can be frozen for future cookouts.