Crawfish Beignets Food

CRAWFISH BEIGNETS

Steps:

• Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl.
• Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches.
• Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE

Steps:

• In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended., In an electric skillet or deep fryer, heat 1 in. oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce. Serve with beignets.

BEIGNETS

Steps:

• In a bowl of a kitchen aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8 inch thick. Cut dough into 2 inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm.

CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS

Steps:

• In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
• Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
• In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
• Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

CRAWFISH BEIGNETS

Steps:

• In a deep-fryer heat oil over medium-high heat to 365 degrees F.
• In a large bowl whisk eggs until frothy.
• Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
• Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
• Do this in 2 batches.
• Using a slotted spoon remove beignets and drain thoroughly on paper towels.
• Sprinkle remaining 1 teaspoon seasoning over beignets.
• To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
• Sprinkle rims of plates with extra seasoning.

CRAWFISH BEIGNETS WITH SPICY REMOULADE

Steps:

• Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
• In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches.
• Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.
• Transfer the beignets to a serving platter and serve with the remoulade sauce.

CRAWFISH AND ANGEL HAIR BEIGNETS WITH GARLIC MAYONNAISE

Steps:

• For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
• Whisk in remaining ingredients.
• For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
• Add flour and onions; mix until well-blended.
• Roll into golf ball sized balls.
• Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
• To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE

Steps:

• In a large bowl, combine the egg, crawfish, butter, salt and cayenne.
• Stir in flour until blended.
• In an electric skillet or deep-fat fryer, heat oil to 375 degees.
• Drop tablespoonfuls of batter, a few at a time, into hot oil.
• Fry until golden brown on both sides.
• Drain on paper towels.
• In a small bowl, combine the mayonnaise, ketchup, horeradish if desired and pepper sauce.
• Serve sauce with beignets.