Crawfish Beignets with Spicy Remoulade Sauce

If you want a  knock-your-socks-off fabulous holiday appetizer.
Then look no further---I've got a good one for you!!!

Crawfish Beignets with Spicy Remoulade Sauce
I had this appetizer at a restaurant in New Orleans a few years ago and was hooked. 
 It became an obsession of mine to re-create it. I definitely think that this recipe comes close. 
I first made this for Louisiana Cookin' Magazine and thought that it would be a fantastic recipe to share for the holidays. 

 The beignets could be made with shrimp, crab, or even vegetarian if seafood is not your thing.  
The remoulade sauce is one that I have made and has evolved for years.  
I also use this sauce for boiled shrimp, fried shrimp or fish po-boys.  
It's even delicious as a dip for potato chips.

Crawfish Beignets with Spicy Remoulade Sauce

For the Beignets

1 quart canola oil, for frying
8 ounces peeled crawfish tails
2 tablespoons Creole seasoning
2 eggs
2 tablespoons minced jalapeno
1/4 cup minced green onions
1/2 cup minced bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk

Heat oil in a deep pan to 365° F.  In a small bowl, sprinkle crawfish tails with Creole seasoning and stir to evenly coat. (You can skip this step if you had them in a really spicy boil!!)

 In a large bowl, whisk eggs.  Add jalapeno, green onions, bell pepper, garlic, salt, pepper, flour, baking powder, and milk.  Add crawfish and stir gently to combine.

Using a large tablespoon, drop the beignet dough, in batches of 4 to 5 beignets, into the oil and fry approximately 3-4 minutes or until beignets are golden brown and crispy.  Remove from oil and drain on paper towels. Serve with Spicy Remoulade Sauce.

For the remoulade:

1 1/4 cup mayonnaise
1/4 cup dijon mustard
2 tablespoons prepared horseradish
2 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon hot sauce
1 teaspoon worcestershire sauce
2 shallots, minced
2 garlic cloves, minced
2 teaspoons parsley, minced
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder


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  1. Sabrina!!! I think I just found my new appie for the holiday season - this is a Wow! I've never made beignets but we love crabcakes so the concept is similar - except for the deep frying. They look soooo good. I will have to scout out crawfish tails - hope I can find them up here in New England. Your remoulade sounds fantastic too. I never put shallots & garlic in mine and now that I read your recipe I see the light - those flavors would be so good in a seafood dipping sauce. I'm excited to try this - thanks for sharing on Mangia Mondays!

  2. I think that you could definitely make them with crab if you can't find crawfish. Let me know how they turn out.