Crawfish Meatballs with Creole Mustard Dip (Cajun Boulettes au Écrevisse et Sauce Moutarde)

Louisianna's version of crawfish boulettes (meatballs) combines savoury crawfish with the trinity (onion, bell pepper, and celery) and Cajun seasoning for a wonderfully flavourful appetizer. Kicked-up a notch with a spicy Creole mustard sauce. Delicious.

1 (16 oz) pkg cooked crawfish tails
2 medium white potatoes, peeled, boiled, and mashed
½ cup red bell pepper, finely chopped
¼ cup yellow onion, grated
¼ cup celery, finely chopped
1½ tsp. Cajun seasoning
1 tsp. kosher salt
½ tsp. black pepper, freshly ground
¼ tsp. garlic powder
1 large egg, lightly beaten
½ cup seasoned panko (Japanese breadcrumbs)
vegetable oil, for frying
1 cup sour cream
3 Tbsp. fresh dill, chopped

Creole Mustard Sauce:
1 egg
2 cloves garlic, minced
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. fresh parsley, chopped
1 Tbsp. green onion, chopped
1 cup olive oil
1 Tbsp. Creole mustard
1 tsp. sea salt
¼ tsp. red pepper

Crawfish Boulettes:
In the work bowl of a food processor, place crawfish; pulse several times until finely chopped.

In a large bowl, combine chopped crawfish, potato, bell pepper, onion, celery, Cajun seasoning, salt, pepper, and garlic powder. Add egg and bread crumbs, stirring until well combined. Shape mixture into 1½" patties.

In a large skillet, pour oil to a depth of 1", and heat over medium-high heat until oil shimmers. Working in batches, fry patties until golden brown on both sides. Remove from oil, and let drain on paper towels.

In a small bowl, stir together sour cream and dill until well combined. Dollop sour cream mixture on top of patties.

Creole Mustard Sauce:
Once the mixture is puréed, add mustard, salt, and red pepper. Mix well.

Cover and refrigerate for an hour before serving with Crawfish Boulettes.