Crawfish Beignets With Cajun Dipping Sauce Recipes

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:

• 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.