Crawfish Beignets

Crawfish Beignets Recipe

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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")

How to Make Crawfish Beignets


  • 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".

Printable Recipe Card

About Crawfish Beignets

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