Crawfish Beignets with Spicy Remoulade

Total Time:
1 hr
25 min
15 min
20 min

8 servings

  • 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
  • Remoulade:
  • 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)
  • 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.

  • Remoulade:

  • 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.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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