Crawfish And Angel Hair Beignets With Garlic Mayonnaise Recipes

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.

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.

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.

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.

Steps:

• For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
• Whisk in remaining ingredients.
• For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
• Add flour and onions; mix until well-blended.
• Roll into golf ball sized balls.
• Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
• To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.

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.