Crawfish Beignets with Cajun Dipping Sauce

• Seafood

  • 1 lb Crawfish tail meat or shrimp, cooked

• Produce

  • 4 Green onions

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 tsp Horseradish, prepared
  • 1/4 tsp Hot pepper sauce
  • 1/2 cup Ketchup
  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1/3 cup Bread flour
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 1/2 tsp Butter

Found on cookingbride.com

Description

Ingredients

• 1 egg, beaten
• 1 pound chopped cooked crawfish tail meat or shrimp
• 4 green onions, chopped
• 1-1/2 teaspoons butter, melted
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• ⅓ cup bread flour
• Oil for deep-fat frying
• ¾ cup mayonnaise
• ½ cup ketchup
• ¼ teaspoon prepared horseradish, optional
• ¼ teaspoon hot pepper sauce

Directions

• In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Drop tablespoonfuls of batter, 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.