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