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
Crawfish Beignets with Cajun Dipping Sauce
Crawfish Beignets with Cajun Dipping Sauce
Prep Time
20 min
Cook Time
5 min
Yield
about 2 dozen (3/4 cup sauce)
Ingredients
- 1 large 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, green onion, butter, salt and cayenne. Stir in flour until blended.
- In an electric skillet or deep fryer, heat 1 in. oil to 375°. Drop batter by tablespoonfuls, 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.
Nutrition Facts
1 beignet with 1-1/2 teaspoons sauce: 101 calories, 8g fat (1g saturated fat), 35mg cholesterol, 171mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.
