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Crawfish Beignets With Cajun Dipping Sauce Exps Cptsccs20 47349 E04 23 2b 1

Crawfish Beignets with Cajun Dipping Sauce

TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD: about 2 dozen (3/4 cup 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

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

  • 1. In a large bowl, combine the egg, crawfish, green onion, butter, salt and cayenne. Stir in flour until blended.
  • 2. 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.
  • 3. 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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