Crispy southern fried Crawfish Beignets with spicy Remoulade Sauce, a savory version of a Louisiana classic...
Enjoying a plate full of beignets is a must-do for anyone traveling to New Orleans. These square pillows of sweetness are not to be missed. But did you know that you can also find savory beignets on streets of the Crescent City? You certainly can and I'm so excited to share with you one of my favorite New Orleans foods, Crawfish Beignets.
Beignets are fluffy pastries similar to a "fritter". They're fried and often coated with powdered sugar. They are popular in New Orleans and a "must order" item at the famous Café du Monde in the French Quarter.
The crawfish beignets in this recipe aren't dusted with powdered sugar, they're not even a dessert. These beignets are more of an appetizer or a snack. They're filled with crawfish tails, chopped green onions, parsley, Creole seasoning - and they're amazing!
Why This Recipe Works
This crawfish beignets recipe is truly authentic!
I've been making crawfish beignets for years and I've brought them to more potlucks and dinner parties than I can count. One thing is for sure, these beignets are loved by everyone and I always go home with an empty plate.
These fried delights are great for snacking on while watching a movie or would even make a delicious light meal.
I usually use frozen crawfish for this recipe simply because it's easier. I don't have to fuss with cooking and peeling the crawfish. I just thaw it and mix it in.
Now for the Remoulade Sauce...
Remoulade Sauce is a classic french sauce and is often mayonnaise based. The general ingredients include of course, mayonnaise, chopped onions, garlic and parsley, creole mustard and spices. There are many variations to this recipe since many folks make it the way they like it. It's wonderful served with seafood, as a dipping sauce for french fries, spread on po-boys and even on grilled chicken. It's very easy to make and keeps well in the fridge.
How To Make This Recipe
See recipe box below for ingredient amounts and full recipe instructions.
You'll be surprised at how easy it is to make Crawfish Beignets.
- Combine flour, baking powder, creole seasoning such as Zatarain's or any other brand and ginger in a bowl.
2. Stir in garlic, crawfish, chopped parsley, green onion, salt, Tabasco sauce and enough water to make a soft dough.
3. Heat oil to 350 degrees in a heavy deep saucepan. Drop in teaspoons of dough and fry until golden brown.
4. Remove with a slotted spoon to paper towels to drain and serve drizzled with Remoulade Sauce.
- Don't overmix the batter. Overmixing will make the beignets tough.
- Try to maintain a constant temperature of 350 degrees. You will need a thermometer to make sure the oil is always at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan.
- Don't overcrowd the saucepan when frying the beignets. Adding the batter to the pan will cause the temperature of the oil to drop which will cause the beignets to take longer to cook, resulting in them being undercooked on the insides.
- Allow the fried beignets to drain on a paper towel before eating.
Frequently Asked Questions
Where Can I Find Crawfish?
Packages of crawfish meat can be found in the freezer section of most grocery stores. Be sure to look for packages labeled Louisiana crawfish. Alternatively, you can pick the crawfish meat out of fresh boiled crawfish.
You can also substitute cooked shrimp cut into ½-inch pieces for the crawfish.
What Ingredients are in Remoulade Sauce?
This simple Remoulade sauce recipe combines mayonnaise, Creole or stone ground mustard, a touch of horseradish, lemon juice, olive oil, smoked paprika, and an optional dash of hot sauce.
What do you think? Are you ready for some crawfish now?
Crawfish Beignets with Remoulade Sauce
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon creole seasoning
- 1/2 teaspoon ground ginger
- 1 tablespoon garlic , chopped
- 1 1/2 cups crawfish tails
- 1 green onion , chopped
- 3 tablespoons parsley , chopped
- 1 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- 1 cup water
- canola or peanut oil
- 1/2 cup onions , chopped
- 1/2 cup green onions , chopped
- 1/2 cup celery , chopped
- 1 tablespoon garlic , chopped
- 1/4 cup parsley , chopped
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole or whole-grain mustard
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons paprika
- 1 teaspoon Tabasco sauce
- TO MAKE THE CRAWFISH BEIGNETS
- Combine the flour, baking powder, creole seasoning and ginger in a large bowl. Stir in the garlic, crawfish, green onions, parsley and salt.
- Stir in the Tabasco sauce and enough of the water to make a soft dough.
- Let dough stand for 10 minutes.
- Heat the oil to 350 degrees in a heavy deep saucepan.
- Drop in teaspoonfuls of dough and fry until golden brown.
- Remove with a slotted spoon to paper towels to drain.
- TO MAKE THE REMOULADE SAUCE
- Combine all the ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.