Crawfish Beignets Recipe

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Crawfish Beignets

Patrick Johnson


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 vote
about 48 individual beignets
20 Min
25 Min
Deep Fry


2 large
eggs, beaten
2 lb
crawfish tail meat, rough chopped (can substitute shrimp)
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")


1In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
2In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
3When 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.
4Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".

About this Recipe

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