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Two tasty Nawlins dishes all in one! Crawfish and beignets.. Yummy!

Last updated 5 years ago

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
24 Serving
Prep: 20 min.
Cook: 5 min./batch
  • 1 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 Zatarain's cayenne pepper
  • 1/3 cup bread flour (substitute French Market Beignet Mix and follow directions on bag)
  • 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 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. Yield: about 2 dozen
  • (3/4 cup sauce).
© Taste of Home 2012



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