• 1 tablespoon sunflower oil
  • 1 cup Italian bread crumbs
  • 1/2 cup minced celery
  • 1/2 teaspoon salt
  • 1/2 cup minced onion
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup minced green pepper
  • vegetable oil spray
  • 1 pound minced crawfish tails
  • 2 tablespoons minced parsley
  • 1/4 cup minced green onions
  • 1/4 cup egg substitute


Saute onions, celery and green pepper in sunflower oil until light brown and limp. Place in large bowl. Add crawfish, parsley, green onions, egg substitute, bread crumbs and seasonings. Mix thoroughly until it resembles meatball consistency. Roll one tablespoon size portions into balls, place on a baking sheet previously sprayed with a vegetable coating. Bake at 350F for 20-25 minutes.

Servings: 6