8 slices bread, crusts removed

1 1/2 c. chopped Louisiana crawfish tailmeat

1 t. salt

1/4 t. cayenne pepper

1/4 t. nutmeg

1 c. heavy cream


Tartar sauce

Place bread in food processor and whirl until fine. Remove about 1/2 the bread crumbs and set aside. Add crawfish, seasonings and cream and process until smooth. Refrigerate 3 hours or longer for ease in handling. Form crawfish mixture into teaspoon-size balls. Roll in remaining crumbs. Coat well. Melt butter in a large skillet. When butter sizzles, add crawfish balls in batches. Flatten to1/4″ and saute’ 2 minutes per side, until firm. Drain on paper towels. Serve with tartar sauce. Freezes well. Makes 5 dozen.