Crawfish Beignets Recipe
Savory beignets filled with crawfish and cheese. Served with remoulade.
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Ingredients
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Beignet Dough
Crawfish Filling
Remoulade Sauce
Method
Beignet Dough
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, salt, and cayenne pepper until evenly combined.
- 2
- 3
Form Dough
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Do not overmix. Set aside while you prepare the filling.
Crawfish Filling
- 4
Prepare Filling
In a medium bowl, combine chopped crawfish tails, green onions, minced garlic, softened cream cheese, shredded cheddar cheese, paprika, salt, and black pepper. Mix until well incorporated and creamy.
Assemble & Fry Beignets
- 5
Heat Oil
In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- 6
Form Beignets
Using a spoon or small scoop, place about 1 tablespoon of beignet dough in your hand, flatten slightly, and add 1 teaspoon of filling in the center. Enclose the filling with dough, shaping into a rough ball or oval. Repeat with remaining dough and filling.
- 7
Fry Beignets
Carefully drop a few beignets at a time into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
Remoulade Sauce
- 8
Make Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, horseradish, paprika, hot sauce, minced garlic, minced capers, salt, and pepper until smooth and creamy. Refrigerate until ready to serve.
Serving
- 9
Serve Beignets
Arrange warm crawfish beignets on a plate and serve with a side of remoulade sauce for dipping.