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Crawfish Beignets with Cajun Dipping Sauce

 Crawfish Beignets with Cajun Dipping Sauce
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
24 ServingsPrep: 20 min. Cook: 5 min./batch

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 King Arthur Unbleached 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).

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Crawfish Beignets with Cajun Dipping Sauce (continued)

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.