Recipe courtesy of Debbie Martin

Crawfish Beignets with Spicy Remoulade

  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the beignets to a serving platter and serve with the remoulade sauce.
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