Crawfish Beignets with Spicy Remoulade Recipe

Crawfish Beignets with Spicy Remoulade

Recipe inspired by Debbie Martin

• Difficulty: Easy
• Makes: 8 servings
• Nutrition Information (per serving):
• Calories: 365
• Total Fat: 25 g
• Saturated Fat: 4 g
• Carbohydrates: 30 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 5 g
• Cholesterol: 13 mg
• Sodium: 720 mg
• Total Time: 1 hour
• Prep Time: 25 minutes
• Rest Time: 15 minutes
• Cooking Time: 20 minutes

Ingredients

• 2 cups regular all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon powdered ginger
• 1 teaspoon cayenne pepper
• 1/4 to 1/2 teaspoon salt
• Grated zest from 1 lemon
• 2 garlic cloves, minced finely
• 1 1/2 cups pre-cooked, chopped crawfish tails
• 3 tablespoons fresh Italian parsley, chopped
• 3 shakes hot pepper sauce (such as Louisiana, Tabasco, or your favorite)
• 1 to 1 1/2 cups water or seafood/shrimp stock
• Canola oil or peanut oil, for frying

Remoulade Sauce

• 1 cup mayonnaise
• 1/4 cup Creole-style mustard
• 1/4 cup prepared horseradish (well drained)
• 1/4 cup lemon juice, freshly squeezed
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper, freshly ground
• Dash of cayenne pepper
• 1 tablespoon Italian parsley, minced
• 1/4 cup chopped capers
• 2 green onions, finely chopped (both green and white parts)

Directions

1. In a large bowl, combine the flour, baking powder, powdered ginger, cayenne, and salt. Add the lemon zest, minced garlic, chopped crawfish, parsley, and hot pepper sauce; stir gently to combine. Gradually add 1 to 1 1/2 cups water or stock, mixing until a batter-like dough forms. Let rest for 15 minutes.
2. Pour enough canola or peanut oil into a deep fryer or heavy pot to reach halfway up the sides and heat to 350F.
3. Drop a generous teaspoon of batter into the hot oil for each beignet. Fry in batches about 34 minutes, until deep golden brown. Transfer with a slotted spoon to paper towels to drain and sprinkle lightly with salt while hot. Allow oil to return to 350F between batches.
4. While the beignets cook, make the remoulade. In a medium bowl, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, salt, black pepper, and cayenne until smooth. Fold in the parsley, capers, and green onions. Chill until ready to serve.
5. Arrange the warm beignets on a serving plate and serve with the spicy remoulade for dipping.

This recipe is adapted from a viewer submission and has not undergone home kitchen testing.