Crawfish Beignets Recipe

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Crawfish Beignets

Patrick Johnson

By
@pwjohnso

Beignets are cajun doughnuts. I am not one for sweets so I offer this savory version of the Louisiana classic. Serve them with a spicy remoulade or cajun dipping sauce.

Note: Crawfish tail meat can be found in your grocer's frozen seafood section.


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Comments:

Serves:

about 48 individual beignets

Prep:

20 Min

Cook:

25 Min

Method:

Deep Fry

Ingredients

2 large
eggs, beaten
2 lb
crawfish tail meat, rough chopped (can substitute shrimp)
7
green onions
3 tsp
butter, unsalted and melted
1 1/2 tsp
salt
2 tsp
cayenne pepper
2/3 c
all-purpose flour
peanut oil for deep frying
1 1/2 tsp
cajun seasoning (see recipe in "the basics")

Directions Step-By-Step

1
In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
2
In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
3
When the oil has reached temperature, drop about a tablespoon of the batter and fry until golden brown. Fry batter in batches to ensure the beignets do not stick together.

Drain on rack or paper towels.
4
Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole