For an extra layer of flavor, consider adding a dash of hot sauce to the crawfish mixture. Ensure the oil temperature remains consistent for even cooking. If the oil is not hot enough, the beignets will absorb too much oil and become greasy. For a truly authentic experience, serve these beignets with a side of remoulade sauce or a creamy Cajun dipping sauce. Leftover beignets can be stored in the refrigerator for up to 2 days. Reheat in a preheated oven at 350 degrees F (175 degrees C) for best results.
Crawfish Beignets
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME25 mins
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SERVING12 People
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VIEWS13
Embark on a culinary journey to the heart of New Orleans with these delectable Crawfish Beignets. Imagine a warm, pillowy pastry bursting with a savory crawfish filling, a tantalizing blend of cheesy goodness and Cajun spices. This recipe brings the vibrant flavors of the South right to your kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol51 mg
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Fiber1 g
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Protein13 g
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Saturated Fat8 g
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Sodium915 mg
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Sugar6 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently combine the crawfish tail meat, shredded Cheddar cheese, and chopped green onion with the mayonnaise. Mix until well combined. (5 minutes)
02
StepOn a lightly floured surface, flatten each biscuit dough round into a roughly 4x5 inch rectangle using your hands or a rolling pin. (10 minutes)
03
StepPlace a generous spoonful of the crawfish mixture in the center of each flattened dough rectangle. Carefully fold the dough over the filling, pinching the edges to seal completely. Ensure there are no openings to prevent filling from escaping during frying. Shape into a desired beignet form. (20 minutes)
04
StepIn a deep fryer or large, heavy-bottomed saucepan, heat the vegetable oil to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (15 minutes)
05
StepCarefully lower the beignets into the hot oil, a few at a time, to avoid overcrowding the pan. Fry for approximately 5 minutes, until golden brown on all sides, flipping as needed to ensure even cooking. (5 minutes)
06
StepRemove the beignets from the oil and place them on a plate lined with paper towels to drain excess oil. (2 minutes)
07
StepWhile still warm, sprinkle the beignets with paprika and a touch of cayenne pepper to taste. Serve immediately and enjoy! (1 minute)
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RECIPE REVIEWS
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Joanne Hayes
Jun 30, 2025The filling was so flavorful! I added a little extra cayenne for a spicier kick.
Winona Abshirelowe
Jun 27, 2025I tried baking them instead of frying, and they still turned out pretty good, although not as crispy.
Gabriella Purdy
Jun 22, 2025I had some trouble sealing the dough properly, and some of the filling leaked out. Next time, I'll make sure to pinch the edges more firmly.
Nelle Considine
Jun 22, 2025These tasted just like the ones I had in New Orleans! Thank you for sharing this recipe.
Lucinda Prosaccoberge
Jun 21, 2025My biscuits didn't get as puffed up as I hoped, is it possible to use a different kind of dough?
Damaris Leannon
Jun 13, 2025So easy to make and absolutely delicious! A perfect appetizer for a party.
Alexzander Lubowitz
Jun 11, 2025I added a few jalapenos to the filling and it was a hit!
Vernie Armstrong
Jun 11, 2025This tasted good but was more time-consuming than I thought it would be.
Constance Oconnell
Jun 7, 2025These were amazing! My family devoured them in minutes. Definitely making these again!