crawfish beignets

★★★★★ 1
a recipe by
Patrick Johnson
Kingwood, TX

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.

★★★★★ 1
serves about 48 individual beignets
prep time 20 Min
cook time 25 Min
method Deep Fry

Ingredients For crawfish beignets

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

How To Make crawfish beignets

  • 1
    In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
  • 2
    In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
  • 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.
  • 4
    Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".