Small Batch Crawfish Beignets (2024)

Locating Crawfish: You can typically find packages of crawfish meat in the frozen seafood section of many grocery stores. When buying, look for packages specifically labeled as Louisiana crawfish for authentic flavor. If you have access to fresh seafood markets, you may also opt to buy fresh boiled crawfish and pick out the meat yourself.
Substituting Crawfish: If crawfish isn’t readily available or if you prefer a different flavor profile, you can substitute it with cooked shrimp. Ensure that the shrimp are chopped into 1/2-inch pieces to mimic the texture and size of crawfish meat.

Remember, the beauty of cooking is its adaptability. So, even if crawfish isn’t within reach, you can still enjoy the experience of homemade beignets with a personal twist.

For frying a small batch of Crawfish Beignets, a 2-quart saucepan is ideal. Its size allows for adequate heat distribution, ensuring that your beignets are fried evenly.

More on Cooking and Baking Dishes: If you’re interested in learning more about the specific cooking and baking dishes used in our single-serving recipes, our FAQ page is a great resource.

Examples of Used Dishes: You can find examples of the dishes we typically use in our recipes on our Store page. This can help you make informed choices about the kitchenware you might want to add to your collection.

By: Joanie Zisk

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 6 beignets

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• ▢ ½ cup all purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon Creole seasoning (Recommended: homemade creole seasoning or your favorite brand)
• ▢ ⅛ teaspoon ground ginger
• ▢ ¼ teaspoon kosher salt
• ▢ 1 clove garlic -minced
• ▢ 1 green onion -finely chopped (about 2 tablespoons)
• ▢ 2 tablespoons chopped parsley
• ▢ ¼ cup crawfish tail meat (a little over 1 ounce)
• ▢ ¼ teaspoon hot sauce (Recommended: Tabasco, Louisiana, or your favorite brand)
• ▢ ¼ cup water
• ▢ canola oil -or peanut oil

FOR THE REMOULADE SAUCE

• ▢ 2 tablespoons mayonnaise
• ▢ 1 tablespoon Creole mustard (or stone-ground mustard)
• ▢ ½ teaspoon olive oil
• ▢ ¼ teaspoon horseradish
• ▢ ¼ teaspoon lemon juice
• ▢ ⅛ teaspoon smoked paprika
• ▢ dash hot sauce -optional (Recommended: Tabasco, Louisiana, or your favorite)

• In a medium-sized bowl, combine the flour, baking powder, Creole seasoning, ground ginger, and salt. Stir until these dry ingredients are well mixed.

• To this dry mix, add the chopped garlic, green onions, parsley, and crawfish tail meat. Stir thoroughly until these ingredients are evenly distributed throughout the mix.

• Slowly pour in about ¼ cup of water and your preferred amount of hot sauce into the mixture. Stir consistently until a dough is formed.

• After the dough is ready, heat enough canola or peanut oil to come halfway up the sides of a deep 2-quart saucepan, to 350 degrees F. Carefully drop teaspoons of the dough into the hot oil and let them fry until they achieve a golden brown hue.

• Once the beignets are fried to perfection, use a slotted spoon to remove them from the oil. Transfer them to paper towels to drain the excess oil. Serve these delicious Crawfish Beignets with the prepared Remoulade Sauce.

TO MAKE THE REMOULADE SAUCE

• In a small bowl, mix together the mayonnaise, Creole mustard, horseradish, lemon juice, olive oil, smoked paprika, and hot sauce.

Expert Tips

• Mixing the Batter:Refrain from overmixing your batter. Doing so could lead to tough beignets. Mix until just combined for the best texture.
• Choosing the Right Pan:Opt for a larger pan than you think you might need. A 2-quart saucepan usually works perfectly for this small batch crawfish beignets recipe.
• Frying in Batches:Avoid overcrowding the saucepan when frying. Stick to frying 2-3 beignets at a time. Overcrowding can drop the oil’s temperature, leading to undercooked insides.
• Maintaining the Oil Temperature:Try to keep a consistent oil temperature of 350 degrees. Use a thermometer to ensure the oil maintains the correct temperature. Be careful that the thermometer tip doesn’t touch the pan bottom.
• Draining Beignets:Once the beignets are fried, let them drain on a paper towel. This helps remove any excess oil and makes them more enjoyable to eat.

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