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Crawfish Beignets with Cajun Dipping Sauce Recipe

Crawfish Beignets with Cajun Dipping Sauce Recipe photo by Taste of Home

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Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! —Donna Lanclos, Lafayette, Louisiana

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Crawfish Beignets with Cajun Dipping Sauce Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 24 Servings

20 5 25

Ingredients

1 egg, beaten
1 pound chopped cooked crawfish tail meat or shrimp
4 green onions, chopped
1-1/2 teaspoons butter, melted
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup bread flour
Oil for deep-fat frying
3/4 cup mayonnaise
1/2 cup ketchup
1/4 teaspoon prepared horseradish, optional
1/4 teaspoon hot pepper sauce

Directions

In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets. Yield: about 2 dozen (3/4 cup sauce).

Nutritional Facts 1 beignet with 1-1/2 teaspoons sauce equals 97 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 160 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Originally published as Crawfish Beignets with Cajun Dipping Sauce in Taste of Home February/March 2010, p72

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Reviews for Crawfish Beignets with Cajun Dipping Sauce

Crawfish Beignets with Cajun Dipping Sauce

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Reviewed on Feb. 12, 2013 by Susieq30

Do you have to use bread flour?

Reviewed on Dec. 24, 2011 by bunnyface

i have already made this recipe , and will do it again and again

Reviewed on Mar. 09, 2011 by RachCody

I made these tonight and they were just missing something in the taste to me. Hubby didn't like them and I was just hmmm. I may try again with shrimp and adjust some seasonings.

Reviewed on Mar. 07, 2011 by ZacksMomTerri

you can find frozen crawfish in the frozen seafood isle of your store, if the fresh fish area doesn't have it. no need to clean all those crawfish!

Reviewed on Feb. 19, 2011 by Stacey4

These were amazing. I really should have doubled the recipe, because these were gone in minutes. I used 3/4 teaspoon of horseradish in the sauce and 1/2 teaspoon of hot sauce. I used crawfish, but I think I will try them with shrimp next time as it was time consuming cleaning all those crawfish.Overall really easy recipe to make and really yummy. I wonder how these would be if I used crab or lobster?

Reviewed on Aug. 03, 2010 by blackcatfever

Amazing. We used shimp that we bought precooked.

Reviewed on Apr. 21, 2010 by llafontaine80

These were awesome! I would totally make these again!

Reviewed on Mar. 19, 2010 by michelemosby

I made two batches of these Beignets and took them to a Mardi Gras party. They were all gone in about 10 minutes, eaten by those who were standing by the counter when I brought in the plate. They did not want to share with others! Go ahead ann adjust the "heat" with the horseradish and pepper sauce.

Reviewed on Jan. 25, 2010 by Pat Vellino

Could not find crawfish. Used shrimp that my husband boiled. Could not fry these fast enough for my company. They LOVED them. Had to make them again the next day. This is one recipe my husband said to keep.