Tuesday, May 28, 2013

It's Tasty Tuesday!

Tasty Tuesday @northmanspartyvamps.com

Today we are plating up a little Cajun flavor that Sam Merlotte would be proud to serve up straight from his kitchen. In the Louisiana bayou it is all about food, fun and friends!

Crawfish Beignets @northmanspartyvamps.com

Crawfish Beignets with Cajun Dipping Sauce


Crawfish beignets:

1 egg, beaten

1 pound chopped cooked crawfish tail meat or shrimp

4 green onions, chopped

1-1/2 teaspoons butter, melted

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/3 cup bread flour

Oil for deep-fat frying

3/4 cup mayonnaise

1/2 cup ketchup

1/4 teaspoon prepared horseradish, optional

1/4 teaspoon hot pepper sauce


1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.

2. 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.

3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve
with beignets.

Serves: 10-12

Recipe by The Cooking Bride at http://cookingbride.com/appetizers/crawfish-beignets/

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