Crawfish Beignets

Crawfish Beignets

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Patrick Johnson


A twist on a traditional beignet, I first had these tasty bites while waiting tables in college. This is a little different take on them employing flour rather than corn meal.


★★★★★ 1 vote

about 20 pieces
10 Min
10 Min
Deep Fry


  • 2 qt
    peanut oil for frying
  • 2
  • 6 oz
    crawfish tails, peeled
  • 1 1/3 Tbsp
    creole seasoning
  • 1/4 c
    green bell pepper, finely chopped
  • 1/4 c
    green onion, finely chopped
  • 1 Tbsp
    garlic, minced
  • 1 tsp
  • 1 1/2 c
    all purpose flour, plus more for rolling
  • 1 tsp
    baking powder
  • 1/2 c

How to Make Crawfish Beignets


  1. In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
  2. In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
  3. Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  4. Using a large metal tablespoon, drop the beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove the beignets and drain on paper towels.
  5. Sprinkle additional creole seasoning over beignets.
  6. Serve with a spicy remoulaude or spicy tarter sauce.

Printable Recipe Card

About Crawfish Beignets

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

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