Baked Seafood Boudin-Inspired Meatballs with Crawfish
A bake-only seafood meatball built on boudin logic: rice, aromatics, butter, restraint.
Ingredients
Shrimp Base (binding)
- 1½ lb raw shrimp peeled and deveined
- 1 egg white
- 1¼ tsp kosher salt
- ½ tsp white pepper
Rice & Finish
- 1½ cups cooked white rice very soft
- 8 oz cooked crawfish tails chopped
- 2 scallions sliced
- ½ tsp paprika
- ¼ tsp dried thyme
- ¼ tsp cayenne pepper optional
Sweated Aromatics
- 4 Tbsp unsalted butter
- ½ cup minced onion
- ¼ cup minced celery
- ¼ cup minced green bell pepper
- 2 cloves garlic minced
- 1 bay leaf
Instructions
BUILD THE SHRIMP BASE.
- Purée ½ lb raw shrimp until smooth. Finely chop the remaining 1 lb raw shrimp by hand and refrigerate both.
PREPARE THE RICE.
- Lightly mash 1½ cups cooked white rice with a fork until cohesive but not pasty.
SWEAT THE AROMATICS.
- Melt 4 tablespoons unsalted butter over low heat. Add ½ cup onion, ¼ cup celery, ¼ cup green bell pepper, 2 cloves garlic, and 1 bay leaf. Sweat gently until fully soft and fragrant.
MIX AND FINISH.
- In a large bowl, combine the shrimp purée with 1 egg white, 1¼ teaspoons kosher salt, and ½ teaspoon white pepper. Fold in the rice, aromatics (bay leaf removed), then 8 oz crawfish tails, 2 scallions, ½ teaspoon paprika, ¼ teaspoon dried thyme, and ¼ teaspoon cayenne pepper (optional).
BAKE.
- Form golf-ball-size meatballs using about 2 tablespoons mixture each. Place on a parchment-lined sheet pan. Bake at 325°F (163°C) until just opaque and lightly firm.
Notes
SERVE WITH -
Light Crawfish–Cream Pan Sauce (Optional but Recommended)
Charred Corn Scallion Rice Carpet OR Steamed white rice
CHEF’S NOTES (READ BEFORE YOU COOK)
• The shrimp purée acts as the binding protein—myosin in the processed shrimp forms a sticky matrix that holds the meatball together without eggs or breadcrumbs.
• Baking at 325°F protects delicate seafood proteins from toughening. Shrimp contracts and squeezes out moisture rapidly above 350°F.
• The crawfish tails go in at the end so they keep their identity. Cook them from raw and they vanish into the mixture.
• The rice should be very soft—softer than you would eat on its own. It needs to compress and bind, not stay fluffy.
SERVING & PAIRINGS
• Serve with Light Crawfish–Cream Pan Sauce spooned around, not over, the meatballs.
• Equally good over steamed rice or on their own as an appetizer.
MAKE-AHEAD & LEFTOVERS
• Formed meatballs can be refrigerated up to 4 hours before baking.
• Baked meatballs hold warm in a 200°F oven for up to 30 minutes.