Best 4 Crawfish Beignets Recipes
**Crawfish Beignets: A Taste of Louisiana's Bayou Cuisine**
In the heart of Louisiana's vibrant culinary scene, there lies a delectable treat that embodies the essence of Cajun and Creole flavors: crawfish beignets. These deep-fried morsels, often served as appetizers or snacks, are a symphony of crispy exteriors, tender interiors, and explosive bursts of crawfish goodness. With their golden-brown hue and irresistible aroma, crawfish beignets have become a beloved delicacy, enjoyed by locals and visitors alike.
This comprehensive guide will take you on a culinary journey, unveiling the secrets behind these delightful morsels. Through three carefully curated recipes, you'll discover the art of crafting classic crawfish beignets, exploring variations that cater to different preferences and dietary restrictions. Whether you're a seasoned chef or a home cook eager to expand your culinary horizons, this guide will equip you with the knowledge and techniques to create perfect crawfish beignets every time.
**Classic Crawfish Beignets:** Embark on a culinary adventure with this traditional recipe, showcasing the harmonious blend of crawfish, spices, and a light, airy batter.
**Baked Crawfish Beignets:** For those seeking a healthier alternative, this recipe reimagines the classic beignet by baking it to perfection. Enjoy the same delectable flavors without the added oil.
**Gluten-Free Crawfish Beignets:** This recipe caters to those with gluten sensitivities or celiac disease, offering a delicious and inclusive option. Savor the same crispy texture and savory crawfish filling, all while accommodating dietary restrictions.
CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS
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.
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
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.
SHRIMP OR CRAWFISH BEIGNETS AND CAJUN SAUCE
These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.
Provided by Ruby Henderson
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 15
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.
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
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
Tips:
- Use fresh crawfish tails. This will give your beignets the best flavor and texture. You can find fresh crawfish tails at most seafood markets.
- Make sure the crawfish tails are deveined. This will remove the gritty sand vein that runs along the back of the crawfish. You can devein the crawfish tails yourself with a pair of scissors, or you can buy them already deveined.
- Don't overcook the beignets. They should be cooked until they are golden brown and crispy on the outside, but still soft and fluffy on the inside. Overcooked beignets will be tough and chewy.
- Serve the beignets hot and fresh. They are best eaten right out of the fryer, but they can also be reheated in a preheated oven or air fryer.
Conclusion:
Crawfish beignets are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make perfect crawfish beignets every time. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
