1 onion, chopped
2 tbsp. butter
2 cloves garlic, chopped
1/4 c. parsley, chopped
8 green onions, chopped
1 lb. crawfish tails, chopped
1 c. bread crumbs
2 eggs
2 tsp. Worcestershire sauce
3 drops Tabasco
Flour for dredging
Oil

Saute onions in butter until wilted. Add garlic, parsley and green onions. Add crawfish. Blend in the bread crumbs.

Blend together the eggs, Worcestershire, salt and Tabasco. Blend into the crawfish mixture. Remove from heat and cool.

Shape into balls about golf ball size. Roll in flour. Brown in heated oil.

Serve as they are, or they may be heated in a tomato sauce and serve with rice.