Note: Crawfish tail meat can be found in your grocer's frozen seafood section.
2 largeeggs, beaten
2 lbcrawfish tail meat, rough chopped (can substitute shrimp)
3 tspbutter, unsalted and melted
1 1/2 tspsalt
2 tspcayenne pepper
2/3 call-purpose flour
·peanut oil for deep frying
1 1/2 tspcajun seasoning (see recipe in "the basics")
How to Make Crawfish Beignets
- In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
- In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
- 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.
- Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".