CRAWFISH BEIGNETS

Crawfish Beignets image

Provided by Patrick Johnson

Time 45m

Number Of Ingredients 9

2 large eggs, beaten
2 lb crawfish tail meat, rough chopped (can substitute shrimp)
7 green onions
3 tsp butter, unsalted and melted
1 1/2 tsp salt
2 tsp cayenne pepper
2/3 c all-purpose flour
peanut oil for deep frying
1 1/2 tsp cajun seasoning (see recipe in "the basics")

Steps:

1. In a large mixing bowl, combine the crawfish meat with egg, green onions, butter, cajun seasoning, cayenne, and salt.
2. In a deep fat fryer or large dutch oven, heat oil to 375 degrees.
3. When the oil has reached temperature, drop about a tablespoon of the batter and fry until golden brown. Fry batter in batches to ensure the beignets do not stick together. Drain on rack or paper towels.
4. Serve with Spicy Remoulade or Boudreaux's Dippin Sauce (both recipes can be found in "Sauces and Dips".

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