Crispy crawfish beignets are a bold and flavorful Southern-inspired treat that combines tender crawfish tails in a light, fluffy batter, fried to golden perfection. Paired with a creamy, spicy jalapeño cheddar dip, these beignets are perfect as an appetizer or snack for parties, game days, or any special occasion.
Why You’ll Love This Recipe
- Crispy and Delicious: The beignets are golden on the outside and soft inside, with the rich taste of crawfish in every bite.
- Bold Flavors: The jalapeño cheddar dip adds a zesty, cheesy kick to complement the savory beignets.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
- Perfect for Sharing: A guaranteed crowd-pleaser at gatherings and events.
- Versatile: Customize with your favorite spices or serve with alternative dips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crawfish Beignets:
- Crawfish tails, cooked and chopped
- All-purpose flour
- Cornmeal
- Baking powder
- Salt
- Cajun seasoning
- Garlic powder
- Egg
- Milk or buttermilk
- Green onions, thinly sliced
- Fresh parsley, chopped
- Oil for frying (vegetable or canola oil)
For the Jalapeño Cheddar Dip:
- Unsalted butter
- All-purpose flour
- Milk
- Cheddar cheese, shredded
- Jalapeño, finely diced (remove seeds for less heat)
- Garlic powder
- Salt and pepper
Directions
For the Crawfish Beignets:
- Prepare the Batter:
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, Cajun seasoning, and garlic powder.
- In a separate bowl, whisk the egg and milk. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in crawfish, green onions, and parsley.
- Heat the Oil:
- In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the Beignets:
- Drop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to transfer the beignets to a paper towel-lined plate to drain excess oil.
For the Jalapeño Cheddar Dip:
- Make the Roux:
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- Add the Milk:
- Gradually whisk in milk, stirring constantly until the mixture thickens.
- Add Cheese and Jalapeños:
- Stir in shredded cheddar cheese, diced jalapeño, garlic powder, salt, and pepper. Continue stirring until the cheese is melted and the dip is smooth. Adjust seasoning to taste.
- Serve:
- Pour the dip into a serving bowl and garnish with extra jalapeños or cheese, if desired. Serve warm with the crawfish beignets.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Seafood Mix: Add shrimp or crab meat for a seafood medley.
- Spicy Beignets: Mix chopped jalapeños or red pepper flakes into the batter for extra heat.
- Alternative Dip: Serve with remoulade, ranch dressing, or a spicy aioli instead of jalapeño cheddar dip.
- Gluten-Free: Use a gluten-free flour blend for both the beignets and the dip.
- Cheese Twist: Swap cheddar for pepper jack or smoked gouda in the dip for different flavor profiles.
Storage/Reheating
- Storage: Store leftover beignets in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat beignets in the oven at 350°F (175°C) for 5-7 minutes to regain crispiness. Reheat the dip on the stovetop over low heat, adding a splash of milk if needed.
- Freezing: Beignets can be frozen after frying. Reheat directly from frozen in the oven for best results.
FAQs
Can I use frozen crawfish?
Yes, thaw the crawfish completely and pat dry before using.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are ideal for frying.
How do I keep the beignets crispy?
Serve immediately after frying or reheat in the oven to maintain their crisp texture.
Can I make the dip less spicy?
Remove the seeds from the jalapeño or use a mild cheese to tone down the heat.
Can I bake the beignets instead of frying?
Frying gives the best texture, but you can bake them at 375°F (190°C) on a greased baking sheet until golden brown, flipping halfway through.
Can I make these ahead of time?
You can prepare the batter and dip a few hours ahead, but fry the beignets fresh for the best texture.
What can I serve with these beignets?
Serve them as an appetizer, or pair them with a crisp salad or gumbo for a full meal.
How do I adjust the seasoning?
Taste the batter and dip before cooking, and adjust the Cajun seasoning, salt, or spice level to your preference.
Can I use canned or pre-cooked crawfish?
Yes, just ensure it’s well-drained and chopped into smaller pieces.
What type of cheddar is best for the dip?
Sharp cheddar provides the most flavor, but mild or medium cheddar works well too.
Conclusion
Crispy crawfish beignets with jalapeño cheddar dip are a bold and delicious appetizer that brings the flavors of the South to your table. Perfectly golden and bursting with flavor, these beignets are easy to make and sure to impress. Pair them with the zesty, cheesy dip for a combination that’s simply irresistible!
PrintCrispy Crawfish Beignets with Jalapeño Cheddar Dip
These Crispy Crawfish Beignets are a savory twist on the classic beignet, featuring tender crawfish tails, flavorful seasonings, and a perfectly crispy exterior. Paired with a creamy, spicy Jalapeño Cheddar Dip, this dish is ideal for appetizers or a bold snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Method: Deep Frying
- Cuisine: Cajun, Southern
Ingredients
For the Crawfish Beignets:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (70 g) cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs
- 3/4 cup (180 ml) buttermilk
- 1 cup (150 g) cooked crawfish tails, chopped
- 2 green onions, finely chopped
- Vegetable oil, for frying
For the Jalapeño Cheddar Dip:
- 1 tablespoon unsalted butter
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 clove garlic, minced
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (120 ml) heavy cream
- 1/4 teaspoon smoked paprika
- Salt, to taste
Instructions
- Prepare the Beignet Batter:
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cayenne pepper, garlic powder, and paprika.
- In a separate bowl, whisk the eggs and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped crawfish tails and green onions. Do not overmix.
- Heat the Oil:
- Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
- Fry the Beignets:
- Using a tablespoon or small cookie scoop, drop spoonfuls of the batter into the hot oil. Fry in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Keep warm.
- Prepare the Jalapeño Cheddar Dip:
- In a small saucepan over medium heat, melt the butter. Add the chopped jalapeño and garlic, and sauté for 1-2 minutes until softened.
- Lower the heat and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring constantly, until melted and smooth.
- Season with smoked paprika and salt to taste.
- Serve:
- Arrange the beignets on a serving platter and serve warm with the Jalapeño Cheddar Dip on the side. Garnish with additional green onions if desired.
Notes
- Crawfish Substitute: If crawfish tails are unavailable, substitute with shrimp, crab, or lobster meat.
- Dip Variations: Add a squeeze of lime or chopped cilantro to the dip for a fresh twist.
- Make Ahead: The batter can be prepared a few hours in advance and stored in the refrigerator.