Appetizer: United States – Louisiana – Crawfish Beignets with Spicy Dipping Sauce

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 45 min

Ingredients

- 1 cup (120 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (1 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) cayenne pepper
- 1/2 tsp (1 g) garlic powder
- 1 large egg
- 3/4 cup (180 ml) buttermilk (or whole milk)
- 1 tbsp (15 ml) unsalted butter, melted
- 8 oz (225 g) cooked crawfish tails, coarsely chopped
- 1/2 cup (50 g) sliced green onions (scallions)
- 2 tbsp (8 g) chopped fresh parsley
- Vegetable oil for frying
- Salt and black pepper to taste

Spicy Dipping Sauce
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) Creole mustard
- 1 tbsp (15 ml) hot sauce (such as Tabasco)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (6 g) finely chopped green onion
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste

Instructions

1. Pat the cooked crawfish tails dry with paper towels and coarsely chop if needed; set aside.
2. In a large bowl whisk together the flour, baking powder, salt, black pepper, cayenne, and garlic powder until evenly combined.
3. In a separate bowl beat the egg, then whisk in the buttermilk and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined; the batter should be thick and spoonable. If too stiff, add a tablespoon of milk at a time to reach a thick-drop consistency.
4. Fold the chopped crawfish, sliced green onions, and chopped parsley into the batter. Taste and adjust salt and pepper if needed. Let the batter rest 8–10 minutes while you heat the oil.
5. Meanwhile, stir together all dipping sauce ingredients in a small bowl until smooth. Cover and refrigerate to let flavors meld while frying.
6. Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches and heat to 350°F (175°C). Use a candy/thermometer to verify temperature. Keep oil between 325–350°F (160–175°C) while frying.
7. Using two spoons or a small cookie scoop, drop heaping tablespoonfuls of batter into the hot oil, working in small batches so the beignets have room to brown evenly. Fry 2–3 minutes per side, turning once, until puffed and deep golden brown.
8. Remove beignets with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Lightly season with salt while still hot. Repeat with remaining batter, adjusting heat as needed.
9. Serve the crawfish beignets hot with the chilled spicy dipping sauce alongside.