Crawfish And Angel Hair Beignets With Garlic Mayonnaise Recipes

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

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 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, 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.