Crawfish Beignets Recipes

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CRAWFISH BEIGNETS

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



Crawfish Beignets image

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

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

CRAWFISH BEIGNETS

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



Crawfish Beignets image

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

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

CRAWFISH BEIGNETS WITH SPICY REMOULADE

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 22



Crawfish Beignets with Spicy Remoulade image

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.

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)

CRAWFISH BEIGNETS

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



Crawfish Beignets image

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

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

CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 25



Crawfish Chowder with Crawfish Beignets image

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.

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
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
6 cups vegetable oil, for deep-frying
1/4 cup finely chopped green onions
2 eggs
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

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

Provided by Taste of Home

Categories     Appetizers

Time 25m

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

Number Of Ingredients 12



Crawfish Beignets with Cajun Dipping Sauce image

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.

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

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