I found this on Cooks.com and tweaked the recipe slightly, The original recipe said to serve them as they are, or to heat them in tomato sauce and serve over rice. I ate them on top of risotto. They are really rich, so go with a mild starch or sauce when you plan the meal.

Ingredients

3 serv.

onion, chopped↗1⁄2
tablespoon butter↗1 tablespoon
garlic cloves, chopped (fresh)↗2
tablespoons dried parsley↗2 tablespoons
green onions, chopped↗2
ounces crawfish tails, chopped↗8 ounces
cup Italian seasoned breadcrumbs↗3⁄4 cup
egg, beaten↗1
teaspoon Worcestershire sauce↗1 teaspoon
cup flour↗1⁄2 cup
tablespoons oil4 tablespoons

Step-by-step instructions

1
Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
2
Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
3
Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
4
Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
5
Roll balls in flour and then fry in hot oil until lightly browned.

Source: food.com

Original recipe ↗

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