Crawfish Beignets

Crawfish Beignets Recipe

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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


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2 qt
peanut oil for frying
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


  • 1In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
  • 2In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
  • 3Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  • 4Using 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.
  • 5Sprinkle additional creole seasoning over beignets.
  • 6Serve with a spicy remoulaude or spicy tarter sauce.

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About Crawfish Beignets

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #crawfish, #cajun, #beignets

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