Crispy southern fried Crawfish Beignets with spicy Remoulade Sauce, a savory version of a Louisiana classic...
Spring in the south is truly the best time of the year. The weather is about as close to perfect as it can get. With the low humidity and few mosquitos, no one needs an excuse to spend time outside.
Spring in the south also means it's festival time with festivals lining our calendar almost every weekend and, most importantly, springtime also means it's crawfish season!
Typically crawfish season runs from March to mid-June and although crawfish are really "in season" year round, the big crawfish are usually found this time of the year and the prices are the best. This season, however the crawfish are smaller. The icy cold temperatures in and around the gulf this year has resulted in smaller than normal crawfish at the beginning of the season. With the warmer weather starting, they will definitely get bigger.
May I present, Crawfish Beignets.
Beignets are fluffy pastries reminiscent of a "fritter", fried and often coated with powdered sugar. The Crawfish Beignets I made aren't dusted with powdered sugar, they're not a dessert. They're more of an appetizer or a snack or heck, the main course even. Dip them in a spicy Remoulade Sauce and your tastebuds are in heaven.
And a word of warning. You CANNOT eat just one. Period.
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.
You'll be surprised at how easy it is to make Crawfish Beignets.
First, combine flour, baking powder, creole seasoning such as Zatarain's or any other brand and ginger in a bowl.
Stir in garlic, crawfish, chopped parsley, green onion, salt, Tabasco sauce and enough water to make a soft dough.
Heat oil to 350 degrees in a heavy deep saucepan. Drop in teaspoons of dough and fry until golden brown.
Remove with a slotted spoon to paper towels to drain and serve drizzled with Remoulade Sauce.
What do you think? Are you ready for some crawfish now?
If you like this beignet recipe, you might also like to try this Small Batch Crawfish Beignet Recipe
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.