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Jalapeño Popper Voodoo Crawfish Balls

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These cheesy voodoo crawfish balls have an extra spicy kick and are served alongside a fresh purple cabbage slaw for a beautiful crunchy seafood contrast. They are the perfect handheld bite to dunk into a creamy remoulade for a massive thick sauce drip.

Ingredients

Scale
  • 1 lb cooked crawfish tails, chopped
  • 4 oz cream cheese, softened
  • 2 fresh jalapeños, seeded and finely diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 chopped green onion
  • 1/2 cup mozzarella cheese
  • 2 tbsp parsley
  • 1 tbsp Cajun or Creole seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp smoked paprika
  • 1 bag voodoo-style chips, crushed finely
  • Oil, for frying

Instructions

  1. In a large bowl, add the chopped crawfish tails, softened cream cheese, diced jalapeños, red onion, red bell pepper, garlic, green onion, mozzarella cheese, and parsley.
  2. Season with Cajun seasoning, garlic powder, onion powder, and smoked paprika.
  3. Mix everything together until well combined and creamy.
  4. Scoop the mixture and roll it into small balls.
  5. Crush the voodoo-style chips into fine crumbs.
  6. Roll each crawfish ball in the crushed chips until fully coated.
  7. Heat oil to 350°F.
  8. Fry the balls in batches for 2 to 3 minutes, or until golden brown and crispy.
  9. Remove and drain on a wire rack or paper towel.
  10. Serve hot alongside your favorite slaw with spicy mayo or ranch.

Find it online: https://cheerychop.com/crawfish-balls-jalapeno-popper-recipe/