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Cibugnu Seafood Meatballs

Robin Reynolds & Chef Richard Papier from Cibugnu

Ingredients from Grocer

1/4 lb raw minced shrimp
1/4 lb raw minced scallops
1/4 lb raw minced white fish
1/4 lb crab meat
2 eggs
1/2 cup to 1 cup unseasoned bread crumbs (depending on moisture of fish this will vary)

Ingredients from TSTE (The Spice & Tea Exchange)

1 1/2 TSP onion powder
1 1/2 TSP garlic powder
1 TBS Parsley
1 TBS Mexican Oregano
1 TBS Thyme
1 TSP Red pepper flake
1 TSB of Cypress White Flake Sea Salt

1. Mix all seafood in a medium bowl

2. Mix in all spices and herbs and salt

3. Add eggs to mixture and add the bread crumbs a little at a time until it binds and makes a firm 2 oz ball

4. Pre heat oven to 400 and bake for 10 minutes

5. Add to sauce of your choice of pasta and reheat in sauce


Yields approximately 16 2oz balls

Filed in: News, NOLA Flavor

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