These boulettes are light, and note the corn starch, which makes them crispy. Some people add white rum (in wildly varying amounts) to the batter for crunch, but dear hearts, take it from a (former) 12-stepper, this is a waste of rum. The remoulade comes via Howard Mitcham, who claims he received it in the 1950s from Justin Galatoire, the nephew of Jean Galatoire, and we have no reason whatsoever to doubt that he did.
For the batter:
1 cup self-rising flour
1/4 cup corn starch
1 tablespoon melted butter or oil
1 egg beaten with 1/2 cup water
Salt and pepper
Minced scallions and red bell pepper (optional)
Mix dry ingredients, including scallions and pepper, add the egg/water mixture, and six ounces cooked crawfish tails. Stir with a fork until well blended but not smooth; you want it a little lumpy. Drop by spoonfuls into hot oil. When browned, move onto a cookie sheet with paper towels, and place in a warm (250) oven for at least 15 minutes before serving.
Red Remoulade:
1/2 cup Creole mustard
2 tablespoons vegetable or olive oil
2 tablespoons paprika
2 tablespoons white vinegar
2 tablespoons finely minced scallion or parsley
Hot sauce to taste (optional)
Horseradish (optional)
Black pepper and salt to taste
Mix well and refrigerate before serving.
