Crawfish Beignets with Spicy Remoulade

Name: Crawfish Beignets with Spicy Remoulade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps baking powder; 1 teaspoons freshly ground black pepper; 59 milliliters chopped capers; 1 Dash cayenne pepper; 1 teaspoon cayenne pepper; 355 milliliters cooked and chopped crawfish tails; 59 milliliters Creole mustard; 473 milliliters all-purpose flour; 2 cloves garlic, finely chopped or minced; 2 green onions, chopped (green and white part); 1 teaspoons ground ginger; 59 milliliters prepared horseradish, drained; 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite); 59 milliliters fresh lemon juice; 1 lemon, zested; 237 milliliters mayonnaise; 1 Tbsp chopped Italian parsley leaves; 3 Tbsps chopped Italian parsley leaves; 8 servings Canola or peanut oil; 0 teaspoons salt; 1 teaspoon salt, plus more for seasoning; 237 milliliters water or shrimp/seafood stock

You can never have too many main course recipes, so give Crawfish Beignets with Spicy Remoulade a try. One serving contains 491 calories, 13g of protein, and 37g of fat. This recipe serves 8. A mixture of baking powder, parsley leaves, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Mix together all the dry ingredients in a large bowl.

Equipment you will use

Bowl

Add the lemon zest, garlic, crawfish, parsley and hot sauce.

Ingredients you will need

Lemon Zest

Hot Sauce

Crawfish

Parsley

Garlic

Mix gently to combine.

Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.

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Dough

Stock

Water

In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.

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Peanut Oil

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Pot

Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes.

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Dough

Cooking Oil

Remove from the oil and drain on paper towels.

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Cooking Oil

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Paper Towels

Sprinkle with salt while still hot.

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Salt

Let temperature of oil return to 350 degrees F between batches.

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Cooking Oil

Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.

Ingredients you will need

Green Onions

Horseradish

Lemon Juice

Mayonnaise

Ground Cayenne Pepper

Mustard

Parsley

Capers

Pepper

Salt

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Whisk

Bowl

Transfer the beignets to a serving platter and serve with the remoulade sauce.

Ingredients you will need

Sauce

Equipment

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Chardonnay, Gruener Veltliner, and Muscadet are great choices for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.