4 lbs. peeled crawfish tails, cooked
1 bell pepper, chopped
1 stalk celery, chopped
1/2 c. chopped green onions
1 to 1-1/2 sticks butter, softened
Salt to taste
1 cayenne pepper or 1/2 tsp. red pepper
Garlic powder to taste
Bread crumbs

Boil tails in seasoned water 20 minutes, drain, chop. Chop or grind bell pepper, celery and red pepper. Mix all ingredients except bread crumbs together; season with salt and red pepper. Form balls and roll lightly in bread crumbs.

Bake at 400°F for 20 minutes.

Serves 16 to 18.