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Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Aug 3, 2018 · Updated: Feb 9, 2022 · This post may contain affiliate links · Please read my disclosure

Small Batch Crawfish Beignets

Jump to Recipe
a plate of crawfish beignets.

Crispy Crawfish Beignets Recipe with spicy Remoulade Sauce - this New Orleans inspired small batch recipe yields 5-6 savory, fried crawfish-filled beignets and a side of easy to make Remoulade sauce. A Louisiana tradition, ready in minutes!

Crispy Crawfish Beignets plated on a metal tray next to a bottle of hot sauce

Enjoying a plate full of beignets is a must-do for anyone traveling to New Orleans. These square pillows of sweetness are not to be missed. But did you know that you can also find savory beignets on the streets of the Crescent City? You certainly can and I'm so excited to share with you one of my favorite New Orleans foods, Crawfish Beignets.

Beignets are fluffy pastries similar to a "fritter". They're fried and often coated with powdered sugar. They are popular in New Orleans and a "must order" item at the famous Café du Monde in the French Quarter.

The crawfish beignets in this recipe aren't dusted with powdered sugar, they're not even a dessert. These beignets are more of an appetizer or a snack. They're filled with crawfish tails, chopped green onions, parsley, Creole seasoning - and they're amazing!

Traditional New Orleans Recipes

As you may know, I grew up in New Orleans and that's why you'll find so many Louisiana-inspired recipes on One Dish Kitchen.

If you haven't tried our Cajun Shrimp Tacos, our Jambalaya, Bananas Foster, or our New Orleans Style Bread Pudding, you simply must!

These are recipes that I grew up with that have been modified to serve one or two people.

RELATED: 25 Single Serving Summer Recipes

Why This Recipe Works

This crawfish beignets recipe is truly authentic!

I've been making crawfish beignets for years and I've brought them to more potlucks and dinner parties than I can count. One thing is for sure, these beignets are loved by everyone and I always go home with an empty plate.

Taking my standard-sized beignet recipe, I scaled down the ingredients so that this crawfish version will yield 5-6 beignets.

These fried delights are great for snacking on while watching a movie or would even make a delicious light meal.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To

two beignets on a clear plate next to a bowl of crawfish batter.
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How To Make This Recipe

See the recipe box below for ingredient amounts and full recipe instructions.

  • Step 1: Start by mixing together flour, baking powder, Creole seasoning, ground ginger, and salt in a medium-sized bowl.
  • Step 2: Add in finely chopped garlic, green onions, parsley, and crawfish tail meat and mix well.

RELATED: Single Serving Comfort Food Recipes

Ingredients for Crawfish Beignets in a glass bowl
  • Step 3: Stir in about ¼ cup of water and a hot sauce.
Ingredients for Crawfish Beignets mixed together in a glass bowl
  • Step 4: Next, set the dough aside and heat canola oil in a small, deep saucepan. Drop in teaspoons of dough and fry until golden brown.
  • Step 5: Remove with a slotted spoon to paper towels to drain and serve with Remoulade Sauce.
a plate of crawfish beignets next a bottle of louisiana hot sauce.

Expert Tips

  • Don't overmix the batter. Overmixing will make the beignets tough.
  • Use a pan that is larger than you think you will need. I find a 2-quart saucepan to be the perfect size for this small batch crawfish beignets recipe.
  • Don't overcrowd the saucepan when frying the beignets. Fry 2-3 at a time. Adding the batter to the pan will cause the temperature of the oil to drop which will cause the beignets to take longer to cook, resulting in them being undercooked on the insides.
  • Try to maintain a constant temperature of 350 degrees. You will need a thermometer to make sure the oil is always at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan.
  • Allow the fried beignets to drain on a paper towel before eating.

Frequently Asked Questions

What Ingredients Are In Remoulade Sauce?

Remoulade sauce may have its roots in French cuisine but it's perhaps more well recognized in Louisiana cooking.
This spicy dipping sauce starts with a mayonnaise base and closely resembles a tartar sauce. It's creamy, tart, slightly spicy, and perfect to use as a creole dipping sauce for crawfish beignets.
This simple Remoulade sauce recipe combines mayonnaise, Creole or stone ground mustard, a touch of horseradish, lemon juice, olive oil, smoked paprika, and an optional dash of hot sauce.

Where Can I Find Crawfish?

Packages of crawfish meat can be found in the freezer section of most grocery stores. Be sure to look for packages labeled Louisiana crawfish. Alternatively, you can pick the crawfish meat out of fresh boiled crawfish.
You can also substitute cooked shrimp cut into ½-inch pieces for the crawfish.

What Size Pan Do You Use To Fry Crawfish Beignets?

I use a 2-quart saucepan to fry this small batch of Crawfish Beignets.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Crawfish Beignets in a bowl next to a bowl of Creamy Remoulade Sauce and a bottle of beer with a swimming pool in the background

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this crawfish beignets recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Crawfish: Crawfish Pasta, Crawfish Etouffee
  • Creole seasoning: Shrimp Creole, Red Beans and Rice, Gumbo
  • Hot sauce: Buffalo Chicken, Baked Chicken Wings, Reuben Sandwich
  • Ground ginger: Soft Ginger Cookies, Pork Stir Fry, Healing Turmeric Tea
  • Smoked paprika: Sweet Potato Fries, Baba Ganoush, Pork Chop
  • Canola oil: Irish Stew, Flourless Chocolate Cake, Apple Fritters
  • Creole mustard: Steak Salad, Mashed Potatoes, Potato Salad
  • Horseradish: Ham and Cheese Scones

RELATED: 15 Easy Single Serving Dessert Recipes

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!

a plate filled with crawfish beignets next to a bottle of hot sauce

Small Batch Crawfish Beignets

Crispy Crawfish Beignets Recipe with spicy Remoulade Sauce - this New Orleans inspired small batch recipe yields 5-6 savory, fried crawfish-filled beignets and a side of easy to make Remoulade sauce. A Louisiana tradition, ready in minutes!
5 from 5 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer/Main Dish
Cuisine: Seafood
Servings: 6 beignets
Calories: 85kcal
Author: Joanie Zisk

Equipment

  • 2 quart saucepan
  • Mixing bowl

Ingredients

  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Creole seasoning (Recommended: Tony Chacherie's or your favorite brand)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground ginger
  • 1 clove garlic , minced
  • 1 green onion , finely chopped (about 2 tablespoons)
  • 2 tablespoons chopped parsley
  • ¼ cup (a little over an ounce) crawfish tail meat
  • ¼ teaspoon hot sauce (Recommended: Tabasco, Louisiana, or your favorite brand)
  • ¼ cup water
  • Canola 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)
US Customary - Metric

Instructions

  • Combine the flour, baking powder, Creole seasoning, salt, and ginger in a medium-sized bowl.
  • Stir in the chopped garlic, green onions, parsley, and crawfish tail meat.
  • Stir in the hot sauce and the water. 
  • Set the bowl aside. 
  • Heat enough canola or peanut oil to come halfway up the sides of a deep 2-quart saucepan, to 350 degrees F.
  • Using a large metal spoon, carefully drop the beignet mixture into the hot oil and fry 3-4 minutes or until golden brown and crispy.
  • Using a slotted spoon, remove the beignets from the pot and drain on a paper towel lined plate.

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

Expert Tips
  • Don't overmix the batter. Overmixing will make the beignets tough.
  • Use a pan that is larger than you think you will need. I find a 2-quart saucepan to be the perfect size for this small batch crawfish beignets recipe.
  • Don't overcrowd the saucepan when frying the beignets. Fry 2-3 at a time. Adding the batter to the pan will cause the temperature of the oil to drop which will cause the beignets to take longer to cook, resulting in them being undercooked on the insides.
  • Try to maintain a constant temperature of 350 degrees. You will need a thermometer to make sure the oil is always at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan.
  • Allow the fried beignets to drain on a paper towel before eating.
Nutrition Facts
Small Batch Crawfish Beignets
Amount Per Serving (1 beignet with sauce)
Calories 85 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 15mg5%
Sodium 172mg7%
Potassium 75mg2%
Carbohydrates 8g3%
Protein 3g6%
Vitamin A 185IU4%
Vitamin C 2.3mg3%
Calcium 21mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Kelley says

    February 27, 2022 at 9:00 am

    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.

    Reply
  2. JIL2 says

    May 07, 2021 at 9:28 pm

    IF CRAWFISH IS UNAVAILABLE, SUBSTITUTE WITH SHRIMP...COULD LOBSTER ALSO BE USED AS A SUBSTITUTE??? THANK YOU

    Reply
    • Joanie Zisk says

      May 10, 2021 at 9:53 am

      Yes.

      Reply
  3. Erica Jordan says

    May 07, 2021 at 12:20 pm

    Has anyone tried to do these in an air fryer? If so, what was your process?

    Thanks!!!

    Reply
  4. J.M. says

    October 08, 2020 at 1:37 pm

    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?

    Reply
    • Joanie Zisk says

      October 09, 2020 at 6:06 pm

      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.

      Reply
  5. David Baker says

    August 02, 2020 at 4:37 pm

    Would these Crawfish Beignets freeze well.............to be reheated in an Air Fryer?????

    Reply
    • Joanie Zisk says

      August 03, 2020 at 12:07 pm

      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.

      Reply
  6. Dini says

    August 08, 2018 at 11:02 pm

    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!

    Reply
  7. Jenn says

    August 08, 2018 at 3:32 pm

    I want to put this remoulade on everything! Fantastic + fun recipe for sure! Thank you!

    Reply
  8. Del L. Bailey says

    August 03, 2018 at 2:56 pm

    Could I substitute shrimp for the crawfish? Don't remember seeing crawfish in the Atlanta area.

    Reply
    • Joanie Zisk says

      August 04, 2018 at 7:34 am

      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!

      Reply

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