Crawfish Beignets
07.29.2020 | In Recipes
Recipe by: Tasia Denapolis, Coastal Biologist, Pontchartrain Conservancy
Crawfish Beignets
Ingredients
2 cups beignet mix (I use Cafe du Monde brand)
½ cup shredded cheese of choice
⅛ cup green onions, chopped
1 lb Louisiana crawfish tailed, peeled
1 tbsp granulated crab boil blend (not liquid)
1 cup water
Oil for frying
Directions
1
Mix everything and add water until dough is like a sticky biscuit dough (but not as thin as pancake mix).
2
Drop large tablespoons worth of the dough into hot oil and deep fry at 375⁰F until golden and puffy.
3
Best served hot with remoulade sauce.
I grew up fishing in Louisiana marshes, and I want to preserve that for future generations.
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Ingredients
2 cups beignet mix (I use Cafe du Monde brand)
½ cup shredded cheese of choice
⅛ cup green onions, chopped
1 lb Louisiana crawfish tailed, peeled
1 tbsp granulated crab boil blend (not liquid)
1 cup water
Oil for frying
Directions
1
Mix everything and add water until dough is like a sticky biscuit dough (but not as thin as pancake mix).
2
Drop large tablespoons worth of the dough into hot oil and deep fry at 375⁰F until golden and puffy.
3
Best served hot with remoulade sauce.