Crawfish Balls

Crawfish Balls 1 pound cooked, peeled, & thawed crawfish tails or shrimp 1 1/2 cup Italian bread crumbs 1 large onion, chopped 4 cloves garlic, crushed 2 eggs 1 teaspoon dry Louisiana crawfish boil mix 1 tablespoon Worcestershire sauce 1 teaspoon fresh squeezed lemon juice 1/4 cup chopped parsley 1/2 cup chopped green onions All Purpose flour cooking oil In a medium pot warm crawfish thoroughly on low heat. Stir in Louisiana crawfish boil mix. Remove crawfish from heat once warmed. Stir in lemon juice, mix well; set aside. Chop onion, garlic, and green onion in food processor or chopper. Using a strainer, drain all liquid from crawfish; add to processor. Chop into chunks. Pour mixture into a large mixing bowl, add remaining ingredients. Mix ingredients by hand. Shape crawfish mixture into golf size balls, about 20 balls. Roll balls in flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Once crawfish balls are brown carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy