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

Crawfish Beignets with Cajun Dipping Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 24 servings


  • 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

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.


  1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
  2. 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.
  3. 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).
Originally published as Crawfish Beignets with Cajun Dipping Sauce in Taste of Home February/March 2010, p72

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Reviewed Feb. 12, 2013

"Do you have to use bread flour?"

Reviewed Dec. 24, 2011

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

Reviewed Mar. 9, 2011

"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 Mar. 7, 2011

"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 Feb. 19, 2011

"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?"

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