So enough of me complaining and on to the food. When we did our Cajun theme dinner party I made my favorite crawfish etouffee and bananas foster for dessert. I wanted some easy appetizers so along with the boudain balls I also made my crab stuffing and stuffed mushroom caps ahead of time. These boudain balls make super easy appetizers and keep crispy instead of getting all mushy and soggy.
1 (12 ounce) package boudain (I used DJ's Boudain, spicy flavor)
1 sleeve ritz crackers
2 eggs, lightly beaten
splash of water
Remove casing from boudain and slice into 1 inch coins. You can then hand roll them into ball shapes if you like or leave as is.
Lightly mix eggs and water. Coat boudain in egg wash then crackers. Repeat process for a second coating.
I then lined a tupperware container with foil and inserted the coated boudain balls. If you like you can fry right away until golden brown or freeze then fry at a later time.
They look good. That's a lot of cookin and a lot of work!
ReplyDeleteI love the way these sound and I need some new appetizers. I've bookmarked this to make when I have some time. Thanks, Allie.
ReplyDeleteWow I am trying to figure out how anyone could call that alot of cooking and work....sounds awesome to me!!!!!
ReplyDeleteTry mixing some shredded cheese when you roll the boudain into balls.
ReplyDeletePeppejack cheese..
ReplyDelete