CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE

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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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