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Craving a taste of New Orleans? Try these crispy and flavorful Crawfish Beignets! This easy recipe is perfect for a small gathering or a quick snack.
Get ready to create small batch Crawfish Beignets in your own kitchen. This recipe is perfect for a quiet evening or a small get-together and ensures you make just the right amount of beignets for a few people. With easy-to-follow steps and ingredients you can find in any grocery store, you can whip up this gourmet treat without needing a reservation at an upscale restaurant.
Are you on the hunt for more delightful single serving crawfish recipes? Explore our savory Crawfish Pasta and rich Crawfish Étouffée recipes, each perfectly portioned for one and packed with authentic flavors. These dishes are ideal for anyone craving the unique taste of Louisiana in a manageable single serving.
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Table of Contents
- Why You’ll Love This Crawfish Beignets Recipe
- What Are Crawfish Beignets?
- Ingredient Notes And Substitutions
- Recipe Variations
- How To Make Crawfish Beignets
- Expert Tips
- What To Serve With Crawfish Beignets
- Frequently Asked Questions
- More New Orleans Recipes – All Single Servings
- Ways To Use Leftover Ingredients
- Small Batch Crawfish Beignets Recipe
Why You’ll Love This Crawfish Beignets Recipe
- Simplicity: With clear, easy-to-follow steps and common ingredients, this recipe keeps the cooking process enjoyable.
- Versatility: The recipe is adaptable, accommodating different taste preferences and dietary needs without compromising on flavor.
- Scalability: Although designed for a small batch, it can be effortlessly doubled to serve a larger group.
- Authenticity: The recipe stays true to the authentic flavors and textures of classic Crawfish Beignets, despite its simplicity.
- Speed: You can prepare this recipe from start to finish in less than 30 minutes, making it perfect for unexpected cravings.
What Are Crawfish Beignets?
Beignets, quintessential to the food culture of New Orleans, are light, puffy pastries deep-fried to perfection. Originally sweet and dusted with powdered sugar, Crawfish Beignets offer a savory spin on this classic, blending in succulent crawfish tails to create a delightful and unique appetizer or snack.
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Ingredient Notes And Substitutions
This section provides a quick rundown of the ingredients used in this small batch crawfish beignets recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Flour: All-purpose flour is ideal. Use a 1:1 gluten-free all-purpose blend for a gluten-free version.
- Creole seasoning: This provides a quintessential Louisiana kick. Consider using our small batch Creole seasoning recipe.
- Crawfish: The main ingredient, it adds a luscious seafood flavor. Substitute with crab or shrimp for a varied flavor.
- Canola oil: Canola oil is used for frying, but vegetable or sunflower oil works well too.
- Remoulade sauce: Our authentic recipe calls for using mayonnaise, Creole mustard or stone-ground mustard, olive oil, horseradish, lemon juice, smoked paprika, and hot sauce. This tangy, creamy sauce adds an extra layer of flavor to the beignets. Substitute horseradish with a dash of wasabi or Dijon mustard for a different kick.
If you have any ingredients leftover from this Crawfish Beignets recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
This recipe invites you to explore and make it your own.
- Cheesy Crawfish Beignets: Incorporate a a few tablespoons of shredded cheddar into the dough for a cheesy variant.
- Herb infused Crawfish Beignets: Add herbs such as dill or basil in the dough to create a fresh, herbal version.
- Vegan Beignets: Swap out crawfish with finely chopped mushrooms or jackfruit for a plant-based alternative.
How To Make Crawfish Beignets
These step-by-step photos and instructions help you visualize how to make a small batch of beignets filled with crawfish. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium-sized bowl, combine the flour, baking powder, Creole seasoning, ground ginger, and salt. Stir until these dry ingredients are well mixed.
- To this dry mix, add the chopped garlic, green onions, parsley, and crawfish tail meat. Stir thoroughly until these ingredients are evenly distributed throughout the mix.
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- Slowly pour in about 1/4 cup of water and your preferred amount of hot sauce into the mixture. Stir consistently until a dough is formed.
- After the dough is ready, pour canola oil into a small, deep saucepan and heat it. Carefully drop teaspoons of the dough into the hot oil and let them fry until they achieve a golden brown hue.
- Once the beignets are fried to perfection, use a slotted spoon to remove them from the oil. Transfer them to paper towels to drain the excess oil. Serve these delicious Crawfish Beignets with the prepared Remoulade Sauce.
Expert Tips
- Mixing the Batter: Refrain from overmixing your batter. Doing so could lead to tough beignets. Mix until just combined for the best texture.
- Choosing the Right Pan: Opt for a larger pan than you think you might need. A 2-quart saucepan usually works perfectly for this small batch crawfish beignets recipe.
- Frying in Batches: Avoid overcrowding the saucepan when frying. Stick to frying 2-3 beignets at a time. Overcrowding can drop the oil’s temperature, leading to undercooked insides.
- Maintaining the Oil Temperature: Try to keep a consistent oil temperature of 350 degrees. Use a thermometer to ensure the oil maintains the correct temperature. Be careful that the thermometer tip doesn’t touch the pan bottom.
- Draining Beignets: Once the beignets are fried, let them drain on a paper towel. This helps remove any excess oil and makes them more enjoyable to eat.
What To Serve With Crawfish Beignets
The versatile Small Batch Crawfish Beignets can be served in a number of exciting ways.
- Dip pairing: Accompany them with the homemade Remoulade sauce for a tangy, creamy complement.
- Seafood platter: Include them in a grand seafood platter with oysters and shrimp for a taste of the Southern coast.
- As an appetizer: Serve them as a standalone appetizer to kickstart a gourmet meal.
Frequently Asked Questions
The dough can be prepared in advance and refrigerated. However, for optimal taste and texture, fry the beignets immediately before serving.
Locating Crawfish: You can typically find packages of crawfish meat in the frozen seafood section of many grocery stores. When buying, look for packages specifically labeled as Louisiana crawfish for authentic flavor. If you have access to fresh seafood markets, you may also opt to buy fresh boiled crawfish and pick out the meat yourself.
Substituting Crawfish: If crawfish isn’t readily available or if you prefer a different flavor profile, you can substitute it with cooked shrimp. Ensure that the shrimp are chopped into 1/2-inch pieces to mimic the texture and size of crawfish meat.
Remember, the beauty of cooking is its adaptability. So, even if crawfish isn’t within reach, you can still enjoy the delectable experience of homemade beignets with a personal twist.
For frying a small batch of Crawfish Beignets, a 2-quart saucepan is ideal. Its size allows for adequate heat distribution, ensuring that your beignets are fried evenly.
More on Cooking and Baking Dishes: If you’re interested in learning more about the specific cooking and baking dishes used in our single-serving recipes, our FAQ page is a great resource.
Examples of Used Dishes: You can find examples of the dishes we typically use in our recipes on our Store page. This can help you make informed choices about the kitchenware you might want to add to your collection.
The heat level depends on the Creole seasoning and hot sauce used. Adjust these to suit your taste preference.
More New Orleans Recipes – All Single Servings
Welcome to the rich culinary tapestry of my hometown, New Orleans. These recipes are the essence of the city where I first learned to navigate the flavors and techniques of a vibrant kitchen. Each dish has been thoughtfully adapted to serve one, allowing you to savor the authentic tastes of New Orleans at your own pace, without excess. Drawing from the city’s gastronomic heritage, these single-serving recipes let you embark on a personal journey through the heart and soul of New Orleans cuisine.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried these crawfish beignets or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Crawfish Beignets
Equipment
Ingredients
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Creole seasoning (Recommended: Tony Chacherie’s or your favorite brand)
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 clove garlic , minced
- 1 green onion , finely chopped (about 2 tablespoons)
- 2 tablespoons chopped parsley
- ¼ cup crawfish tail meat (a little over 1 ounce)
- ¼ teaspoon hot sauce (Recommended: Tabasco, Louisiana, or your favorite brand)
- ¼ cup water
- canola oil , or peanut oil
FOR THE REMOULADE SAUCE
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard (or stone-ground mustard)
- ½ teaspoon olive oil
- ¼ teaspoon horseradish
- ¼ teaspoon lemon juice
- ⅛ teaspoon smoked paprika
- dash hot sauce , optional (Recommended: Tabasco, Louisiana, or your favorite)
Instructions
- In a medium-sized bowl, combine the flour, baking powder, Creole seasoning, ground ginger, and salt. Stir until these dry ingredients are well mixed.
- To this dry mix, add the chopped garlic, green onions, parsley, and crawfish tail meat. Stir thoroughly until these ingredients are evenly distributed throughout the mix.
- Slowly pour in about ¼ cup of water and your preferred amount of hot sauce into the mixture. Stir consistently until a dough is formed.
- After the dough is ready, heat enough canola or peanut oil to come halfway up the sides of a deep 2-quart saucepan, to 350 degrees F. Carefully drop teaspoons of the dough into the hot oil and let them fry until they achieve a golden brown hue.
- Once the beignets are fried to perfection, use a slotted spoon to remove them from the oil. Transfer them to paper towels to drain the excess oil. Serve these delicious Crawfish Beignets with the prepared Remoulade Sauce.
TO MAKE THE REMOULADE SAUCE
- In a small bowl, mix together the mayonnaise, Creole mustard, horseradish, lemon juice, olive oil, smoked paprika, and hot sauce.
Notes
- Mixing the Batter: Refrain from overmixing your batter. Doing so could lead to tough beignets. Mix until just combined for the best texture.
- Choosing the Right Pan: Opt for a larger pan than you think you might need. A 2-quart saucepan usually works perfectly for this small batch crawfish beignets recipe.
- Frying in Batches: Avoid overcrowding the saucepan when frying. Stick to frying 2-3 beignets at a time. Overcrowding can drop the oil’s temperature, leading to undercooked insides.
- Maintaining the Oil Temperature: Try to keep a consistent oil temperature of 350 degrees. Use a thermometer to ensure the oil maintains the correct temperature. Be careful that the thermometer tip doesn’t touch the pan bottom.
- Draining Beignets: Once the beignets are fried, let them drain on a paper towel. This helps remove any excess oil and makes them more enjoyable to eat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made the recipe as is, except used prawns. Absolutely delicious and a big hit! Will be making this again, along with the Remoulade sauce.
IF CRAWFISH IS UNAVAILABLE, SUBSTITUTE WITH SHRIMP…COULD LOBSTER ALSO BE USED AS A SUBSTITUTE??? THANK YOU
Yes.
Has anyone tried to do these in an air fryer? If so, what was your process?
Thanks!!!
This looks delicious. I grew up in New Orleans but moved to Boston 30 years ago, and I finally found a source for Louisiana-style crawdads recently. I’ve been on the hunt for a savory crawfish muffin recipe and someone pointed me to you. Do you have any idea how this could be translated into a recipe to be baked?
I’ve actually never baked these beignets but the batter has a biscuit-like consistency so I think baking them should work out just fine. I would bake the beignets in a 400 F oven for 10-12 minutes or keep an eye on them, they may need to bake a bit longer. If you bake these, please let me know how they turn out.
Would these Crawfish Beignets freeze well………….to be reheated in an Air Fryer?????
Hi David, I have never frozen crawfish beignets but I’m pretty sure they’d do well. I also don’t use an air fryer so I can’t tell you how they will reheat in one. If you try it, please let me know how they turn out.
I love savory beignets and these look and sound incredible, and so does that remoulade sauce! I’m going to try these with shrimp as well!
I want to put this remoulade on everything! Fantastic + fun recipe for sure! Thank you!
Could I substitute shrimp for the crawfish? Don’t remember seeing crawfish in the Atlanta area.
Yes, you can definitely substitute shrimp. Cook the shrimp and cut it into 1/2-inch pieces and add it to the batter in place of the crawfish – it’ll be delicious!