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After thawing, drain the fat off of the crawfish; reserve the fat.
Roughly chop the crawfish; set aside.
Melt butter in a pan.
Add in the onions, bell pepper, celery, and garlic.
Sauté for 2-3 minutes.
Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
Stir and simmer for 3 minutes.
Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
Turn off the heat and remove the pan from the stove.
Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
Allow the mixture to cool to room temperature.
Create a breading station by whisking the egg and milk in a bowl.
Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
Add the remaining 1 cup of breadcrumbs into another shallow dish.
When the crawfish mixture has cooled, form it into 1 inch balls.
Heat oil to 350°F for frying.
Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
Fry the balls for 3 mins or until golden brown.
Drain on a wired rack.