Crawfish Beignets with Spicy Remoulade Recipe

Name: Crawfish Beignets with Spicy Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tablespoons baking powder; 1/2 teaspoon ground ginger; 1 teaspoon cayenne pepper; 1/4 to 1/2 teaspoon salt; 1 lemon, zested; 2 cloves garlic, finely chopped or minced; 1 1/2 cups cooked and chopped crawfish tails; 3 tablespoons chopped Italian parsley leaves; 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite); 1 to 1 1/2 cups water or shrimp/seafood stock; Canola or peanut oil; 1 cup mayonnaise; 1/4 cup Creole mustard; 1/4 cup prepared horseradish, drained; 1/4 cup fresh lemon juice; 1 teaspoon salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper; Dash cayenne pepper; 1 tablespoon chopped Italian parsley leaves; 1/4 cup chopped capers; 2 green onions, chopped (green and white part)

Servings: persons

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground ginger
1 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
1 lemon, zested
2 cloves garlic, finely chopped or minced
1 1/2 cups cooked and chopped crawfish tails
3 tablespoons chopped Italian parsley leaves
3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
1 to 1 1/2 cups water or shrimp/seafood stock
Canola or peanut oil
1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup prepared horseradish, drained
1/4 cup fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 tablespoon chopped Italian parsley leaves
1/4 cup chopped capers
2 green onions, chopped (green and white part)

1
Mix together all the dry ingredients in a large bowl.
2
Add the lemon zest, garlic, crawfish, parsley and hot sauce.
3
Mix gently to combine.
4
Add the water or stock slowly until a loose dough is formed.
5
Set aside for 15 minutes.
6
In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
7
Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes.
8
Remove from the oil and drain on paper towels.
9
Sprinkle with salt while still hot.
10
Let temperature of oil return to 350 degrees F between batches.
11
Remoulade:
12
Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended.
13
Stir in the parsley, capers and green onions and mix well.
14
Refrigerate until ready to use.
15
Transfer the beignets to a serving platter and serve with the remoulade sauce.
16
A viewer, who may not be a professional cook, provided this recipe.
17
The Food Network Kitchens chefs cannot make representation as to the results.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon ground ginger, 1 teaspoon cayenne pepper, and more.

Yes, Crawfish Beignets with Spicy Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Beignets with Spicy Remoulade

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