Crawfish Puffs Recipe

Name: Crawfish Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all-purpose flour; 2 1/2 tsp. baking powder; 1 tsp. salt; 1/2 tsp. black pepper; 1/2 tsp. onion powder; 2 eggs, separated; 3/4 c. milk; 1 Tbsp. vegetable oil; 2 c. (8 oz.) crawfish tails, coarsely chopped; 3 c. cooked rice; 1/4 c. minced pepper; Tabasco sauce; fat for frying

Servings: persons

1 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
2 eggs, separated
3/4 c. milk
1 Tbsp. vegetable oil
2 c. (8 oz.) crawfish tails, coarsely chopped
3 c. cooked rice
1/4 c. minced pepper
Tabasco sauce
fat for frying

1
Sift together dry ingredients.
2
Beat egg yolks, milk and vegetable oil until blended.
3
Add to dry ingredients and beat until blended.
4
Stir in crawfish, rice and green peppers.
5
Beat egg whites until stiff, but not dry, then fold into batter.
6
Add Tabasco sauce to taste.
7
Drop batter by tablespoonfuls into deep, hot fat (375u00b0).
8
Fry until golden, 3 to 4 minutes, turning once. Drain on paper towel and serve with cocktail sauce or tartar sauce. Makes 24 puffs.

1007

kcal

Calories

Fat

193

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 13 ingredients. The key ingredients include: 1 c. all-purpose flour, 2 1/2 tsp. baking powder, 1 tsp. salt, 1/2 tsp. black pepper, and more.

Yes, Crawfish Puffs 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 Puffs

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