Crawfish bisque is traditionally served with stuffed crawfish heads, but I find both the stuffing (while making) and the unstuffing (while eating) of the heads to be inconvenient and messy. Instead, I make small boulettes, or balls, with all the same ingredients except the head shells. These also make great appetizers when served with hollandaise, white rémoulade (see Shrimp Rémoulade with Two Sauces), or tartar sauce.