Creamy Crawfish Beignets

Creamy Crawfish Beignets

Beignets are one of New Orleans’ most iconic foods. These creamy crawfish beignets are one of our favorite spring party dishes.

Creamy Crawfish Beignets
Yields 24
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  1. ½ cup minced shallot
  2. 1⅓ cups mascarpone cheese
  3. 2 tablespoons minced chives
  4. 2½ teaspoons salt, divided
  5. 1 (12-ounce) package cooked crawfish tails, drained
  6. ¾ cup warm water (105° to 110°)
  7. ¼ cup granulated sugar
  8. ½ (¼-ounce) envelope active dry yeast
  9. 1 large egg
  10. ½ cup evaporated milk
  11. 3½ cups bread flour, divided
  12. ⅛ cup all-vegetable shortening
  13. Vegetable oil (for frying)
  14. 1 cup confectioners’ sugar
  15. 1 tablespoon cayenne pepper
  1. In a medium bowl, combine shallot, mascarpone, chives, and 2 teaspoons salt; gently fold in crawfish. Cover and refrigerate.
  2. In a large bowl, combine ¾ cup water, granulated sugar, and yeast; let stand 10 minutes. In a separate bowl, whisk together egg, evaporated milk, and remaining ½ teaspoon salt. Whisk together egg mixture and yeast mixture. Add 1 cup flour to the yeast mixture; stir to combine. Add shortening, and continue to mix while gradually adding remaining 2½ cups flour. Remove dough from bowl; place on a floured surface, and knead until smooth. Spray a large bowl with baking spray; place dough in bowl, and cover with plastic wrap. Let rise in a warm place for at least 2 hours.
  3. In a large Dutch oven or deep fryer, pour oil to a depth of 4 inches, and heat until a deep-fry thermometer registers 350°.
  4. Punch down the dough, and divide in half. Roll out dough ⅛-inch thick, and cut into 48 (2-inch) squares. Place 2 teaspoons of crawfish filling on 24 squares; wet edges with water, and top with remaining squares, lightly pressing edges to seal.
  5. In batches, fry dough, flipping as needed, until golden brown, about 5 minutes. Let drain on paper towels. In a small bowl, combine confectioners' sugar and cayenne. Dust beignets with the confectioners’ sugar mixture.
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