Best Crawfish Beignets Recipes

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CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS



Crawfish Chowder with Crawfish Beignets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1/2 cup 1/2-inch diced bacon
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 teaspoon hot red pepper flakes
1 tablespoon all-purpose flour
Two 19-ounce cans diced tomatoes
2 cups low-sodium chicken stock
One 1-pound bag crawfish tail meat
2 tablespoons fresh parsley leaves, chopped
1/2 cup finely sliced green onions
Salt and freshly ground black pepper
Crawfish Beignets, for serving, recipe follows
6 cups vegetable oil, for deep-frying
2 eggs
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Salt and freshly ground black pepper

Steps:

  • In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
  • Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
  • In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  • Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE



Crawfish Beignets with Cajun Dipping Sauce image

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

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen (3/4 cup sauce).

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 101 calories, Fat 8g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 171mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SHRIMP OR CRAWFISH BEIGNETS AND CAJUN SAUCE



Shrimp or Crawfish Beignets and Cajun Sauce image

These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.

Provided by Ruby Henderson

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 15

FOR THE BEIGNETS
1 egg, beaten
1 lb chopped cooked shrimp or crawfish
4 green onions
1 1/2 tsp butter, melted
1/2 tsp salt
1/2 tsp cayenne pepper
1/3 c bread flour
oil for deep frying (peanut oil is best)
cajun seasoning to taste
CAJUN DIPPING SAUCE
3/4 c mayonnaise
1/2 c ketchup
1/4 tsp prepared horseradish
1/4 - 1/2 tsp hot pepper sauce

Steps:

  • 1. Heat oil in a large skillet or fryer to 375 degrees or medium high.
  • 2. in a large bowl combine the egg, crawfish, onions, melted butter, salt and cayenne pepper. Stir in teh flour until blended.
  • 3. Drop the batter a tablespoon at a time into the hot oil and fry until golden brown all around. Drain on a wire rack over paper towels. Sprinkle lightly with your favorite cajun seasoning while still hot.
  • 4. For the dipping sauce combine the mayonnaise, ketchup and horseradish in a small bowl and add hot pepper sauce to your liking. Serve with the beignets.

CRAWFISH BEIGNETS WITH SPICY REMOULADE



Crawfish Beignets with Spicy Remoulade image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 22

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground ginger
1 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
1 lemon, zested
2 cloves garlic, finely chopped or minced
1 1/2 cups cooked and chopped crawfish tails
3 tablespoons chopped Italian parsley leaves
3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
1 to 1 1/2 cups water or shrimp/seafood stock
Canola or peanut oil
1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup prepared horseradish, drained
1/4 cup fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 tablespoon chopped Italian parsley leaves
1/4 cup chopped capers
2 green onions, chopped (green and white part)

Steps:

  • Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
  • In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
  • Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches.
  • Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.
  • Transfer the beignets to a serving platter and serve with the remoulade sauce.

CRAWFISH BEIGNETS



Crawfish Beignets image

Make and share this Crawfish Beignets recipe from Food.com.

Provided by HomemadeChef

Categories     Cajun

Time 18m

Yield 24 beignets, 24 serving(s)

Number Of Ingredients 11

2 eggs
6 ounces crawfish tail meat
1 tablespoon creole seasoning (plus extra for sprinkling)
1 teaspoon creole seasoning
1/4 cup green bell pepper, finely-chopped
1/4 cup green onion, finely-chopped
1 tablespoon garlic, minced
1 teaspoon salt
1 1/2 cups flour, sifted (plus extra for rolling)
1 teaspoon baking powder
1/2 cup milk

Steps:

  • In a deep-fryer heat oil over medium-high heat to 365 degrees F.
  • In a large bowl whisk eggs until frothy.
  • Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
  • Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
  • Do this in 2 batches.
  • Using a slotted spoon remove beignets and drain thoroughly on paper towels.
  • Sprinkle remaining 1 teaspoon seasoning over beignets.
  • To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
  • Sprinkle rims of plates with extra seasoning.

Nutrition Facts : Calories 44.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 25.9, Sodium 125.2, Carbohydrate 6.5, Fiber 0.3, Sugar 0.1, Protein 2.6

CRAWFISH BEIGNETS



Crawfish Beignets image

Beignets are cajun doughnuts. I am not one for sweets so I offer this savory version of the Louisiana classic. Serve them with a spicy remoulade or cajun dipping sauce. Note: Crawfish tail meat can be found in your grocer's frozen seafood section.

Provided by Patrick Johnson

Categories     Seafood Appetizers

Time 45m

Number Of Ingredients 9

2 large eggs, beaten
2 lb crawfish tail meat, rough chopped (can substitute shrimp)
7 green onions
3 tsp butter, unsalted and melted
1 1/2 tsp salt
2 tsp cayenne pepper
2/3 c all-purpose flour
peanut oil for deep frying
1 1/2 tsp cajun seasoning (see recipe in "the basics")

Steps:

  • 1. In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
  • 2. In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
  • 3. When the oil has reached temperature, drop about a tablespoon of the batter and fry until golden brown. Fry batter in batches to ensure the beignets do not stick together. Drain on rack or paper towels.
  • 4. Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".

CRAWFISH BEIGNETS



Crawfish Beignets image

Make and share this Crawfish Beignets recipe from Food.com.

Provided by lkadlec

Categories     Crawfish

Yield 20 beignets, 4 serving(s)

Number Of Ingredients 13

2 quarts vegetable oil, for deep-frying
2 eggs
6 ounces crawfish tail meat
1 tablespoon creole seasoning (plus extra for sprinkling)
1 teaspoon creole seasoning
1/4 cup green bell pepper, finely-chopped
1/4 cup green onion, finely-chopped
1 tablespoon garlic, minced
1 teaspoon salt
1 1/2 cups flour, sifted (plus extra for rolling)
1 teaspoon baking powder
1/2 cup milk
to taste creole tartar sauce

Steps:

  • In a deep-fryer heat oil over medium-high heat to 365 degrees F.
  • In a large bowl whisk eggs until frothy.
  • Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
  • Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
  • Do this in 2 batches.
  • Using a slotted spoon remove beignets and drain thoroughly on paper towels.
  • Sprinkle remaining 1 teaspoon seasoning over beignets.
  • To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
  • Sprinkle rims of plates with extra seasoning.

Nutrition Facts : Calories 4119.3, Fat 440.5, SaturatedFat 58.1, Cholesterol 155.5, Sodium 751, Carbohydrate 39.2, Fiber 1.6, Sugar 0.7, Protein 15.6

CRAWFISH BEIGNETS



Crawfish Beignets image

If you've ever been to Brenda's French Soul Food in San Francisco, you know how delicious these things are, and for those who haven't, prepare yourself for a mouthful of awesome! I'm not sure the exact measurements they use, but this is my personal version that comes pretty close to the real thing. Looking forward to your feedback and hope you all enjoy!

Provided by Tastefull Wonders

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package crawfish tail meat
1 ½ cups shredded Cheddar cheese
¼ cup mayonnaise
chopped green onion
2 (16.3 ounce) cans refrigerated biscuit dough, separated
vegetable oil for frying
1 pinch paprika, or to taste
cayenne pepper, or to taste

Steps:

  • Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl.
  • Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches.
  • Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 33.5 g, Cholesterol 50.9 mg, Fat 29.2 g, Fiber 0.6 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 914.8 mg, Sugar 5.8 g

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE



Crawfish Beignets with Cajun Dipping Sauce image

A recipe from the "Taste of Home" site, by Donna Lanclos. Posting for the 2018 Susie's World Tour.

Provided by Lynn Dine @diner524

Categories     Seafood Appetizers

Number Of Ingredients 13

1 - egg, beaten
1 pound(s) cooked crawfish tail meat or shrimp, chopped
4 stalk(s) green onions, chopped
1 1/2 teaspoon(s) butter, melted
1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/3 cup(s) bread flour
- oil for deep frying
CAJUN DIPPING SAUCE
3/4 cup(s) mayonnaise
1/2 cup(s) ketchup
1/4 teaspoon(s) prepared horseradish, optional
1/4 teaspoon(s) hot pepper sauce

Steps:

  • 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.

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