crawfish beignets

Name: Crawfish Beignets
Prep time: 20 min
Cook time: 25 min
Cuisine: Cajun/Creole
Ingredients: 2 large eggs, beaten; 2 pound(s) crawfish tail meat, rough chopped (can substitute shrimp); 7 - green onions; 3 teaspoon(s) butter, unsalted and melted; 1 1/2 teaspoon(s) salt; 2 teaspoon(s) cayenne pepper; 2/3 cup(s) all-purpose flour; - peanut oil for deep frying; 1 1/2 teaspoon(s) cajun seasoning (see recipe in "the basics")

(1 RATING)

52 Pinches

Patrick Johnson

Kingwood, TX

Updated on Dec 13, 2011

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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prep time 20 Min

cook time 25 Min

method Deep Fry

yield about 48 individual beignets

Ingredients

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

How To Make crawfish beignets

Step 1

In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.

Step 2

In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
Step 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.
Step 4

Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".
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