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  Lynn's Crawfish Boulets

• 1 pound crawfish, with a little fat
  1 onion, finely chopped
  4 cloves garlic, minced
  1/4 cup parsley, finely chopped
  6 green onions, chopped
  1 cup bread crumbs
  1-2 tablespoons Creole Seasoning SC37  or to taste
  4 eggs, beaten separately (two and two)
  1 tablespoon Worcestershire sauce
  1/4-1/2 teaspoon hot sauce, to taste
  Salt and freshly ground black pepper, to taste
  Flour, cracker meal or corn meal for breading

Grind the crawfish together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.