Shrimp or Crawfish Beignets and Cajun Sauce

Ruby Henderson

By
@rubyh

These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.


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Prep:

20 Min

Cook:

5 Min

Ingredients

FOR THE BEIGNETS

1
egg, beaten
1 lb
chopped cooked shrimp or crawfish
4
green onions
1 1/2 tsp
butter, melted
1/2 tsp
salt
1/2 tsp
cayenne pepper
1/3 c
bread flour
oil for deep frying (peanut oil is best)
cajun seasoning to taste

CAJUN DIPPING SAUCE

3/4 c
mayonnaise
1/2 c
ketchup
1/4 tsp
prepared horseradish
1/4 - 1/2 tsp
hot pepper sauce

Directions Step-By-Step

1
Heat oil in a large skillet or fryer to 375 degrees or medium high.
2
in a large bowl combine the egg, crawfish, onions, melted butter, salt and cayenne pepper. Stir in teh flour until blended.
3
Drop the batter a tablespoon at a time into the hot oil and fry until golden brown all around. Drain on a wire rack over paper towels. Sprinkle lightly with your favorite cajun seasoning while still hot.
4
For the dipping sauce combine the mayonnaise, ketchup and horseradish in a small bowl and add hot pepper sauce to your liking. Serve with the beignets.

About this Recipe

Course/Dish: Seafood Appetizers