2 lg. onions, chopped
2 ribs celery, chopped
3 cloves garlic, crushed
1 stick butter
1/2 loaf French bread
1 c. milk
Salt and pepper to taste
1 tsp. Worcestershire sauce
1 tsp. lemon juice
Parsley, chopped
2 eggs, beaten
2 lb. crawfish tails, chopped
1 egg, beaten
2 c. bread crumbs
Cooking oil

Cook onions, celery and garlic in butter until soft. Soak bread in milk. Squeeze and add to vegetables. Stir until bread holds together. Add salt, pepper, and other seasonings. Add eggs and crawfish and remove from heat. For crawfish balls, roll mixture into walnut-size balls, dip in beaten egg and then bread crumbs. Fry in hot oil until brown. Serve with dip. Serves 8.