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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
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    about 2 dozen (3/4 cup sauce)


  • 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


  • 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 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.

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  • justmbeth
    Oct 22, 2017

    I had never made crawfish and this turned out way better than I had expected. I bought a frozen package from the grocery store at a great deal was anxious to give it try. The only mistake I made was probably not draining the package enough before adding the crawfish to the breading mixture. As a result, I had to add more flour to get it to a consistency where it adhered during frying. Sauce recipe makes plenty so I'll only make about 1/2 next time.

  • Susieq30
    Feb 12, 2013

    Do you have to use bread flour?

  • becky1460
    Oct 29, 2012

    No comment left

  • bunnyface
    Dec 24, 2011

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

  • RachCody
    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.

  • ZacksMomTerri
    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!

  • Stacey4
    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?

  • blackcatfever
    Aug 3, 2010

    Amazing. We used shimp that we bought precooked.

  • llafontaine80
    Apr 21, 2010

    These were awesome! I would totally make these again!

  • michelemosby
    Mar 19, 2010

    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.