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Five Crawfish Beignets on a plate with lemon slices next to a glass of Remoulade Sauce and a bottle of beer with a pool in the background
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5 from 1 vote

Crawfish Beignets with Remoulade Sauce

Crispy southern fried Crawfish Beignets with spicy Remoulade Sauce, a savory version of a Louisiana classic.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Main Dish
Keyword: Beignets, crawfish, main dish
Servings: 10 servings
Author: Joanie Zisk

Ingredients

  • 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

REMOULADE SAUCE

  • 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

Instructions

  • 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.