Crawfish Beignets

If you know anything about New Orleans, you know beignets are a popular sweet treat in The Big Easy. I turn them from sweet to savory with a rich, crawfish and cheese filling!

It’s Mardi Gras season and every household in NOLA will have a full spread of festive eats. These crawfish beignets are perfect for carnival season or any time! I’m not a baker so using pre-made biscuit dough makes them much easier to make.

Crawfish Beignet Ingredients

• 1 12oz package crawfish tails 
• 2 cans of biscuit dough
• ½ cup green onions, chopped 
• 1 cup white sharp cheddar cheese, shredded 
• ½ cup mozzarella cheese, shredded 
• ¼ cup mayonnaise 
• Tony Chachere’s Creole Seasoning, to taste 
• Finely grated parmesan cheese, for garnish 
• cayenne pepper, for garnish (optional)
• Frying oil

How to make Crawfish Beignets

1. Add crawfish tails, green onions, mayo, and both cheeses to a bowl.
2. Gently combine all ingredients together with a spoon. 
3. Season crawfish mixture with Tony Chachere’s Seasoning and stir until combined. 
4. Flatten out each biscuit with hands or a rolling pin until they are rectangular in shape. 
5. Place a tablespoon of the crawfish mixture in the center of the flatten biscuit. Use your hands to close all sides of dough over the crawfish mix, and seal all creases. 
6. Heat oil to 375 in a large heavy pot and add 4 beignets at a time. Fry until golden brown on all sides. Set aside once all beignets are fried. 
7. Combine parmesan cheese and cayenne pepper, and sprinkle over the finished beignets.

Print Recipe

Crawfish Beignets

Author: Devin Smith Cuisine: Cajun Creations

Prep Time 10 min Cook Time 10 min Total Time 20 mins Servings: 8

Ingredients

Servings

• 12 ounces crawfish tails
• 2 cans biscuit dough
• ¹⁄₂ cups green onions (chopped)
• 1 cup white sharp cheddar (freshly grated)
• ¹⁄₂ cups shredded mozzarella
• ¹⁄₄ cups mayo
• Tony Chachere’s Creole Seasoning (to taste)
• Finely grated parmesan cheese (garnish)
• cayenne pepper, for garnish (optional)
• oil for frying

Instructions

1. Add crawfish tails, green onions, mayo, and both cheeses to a bowl. Gently combine all ingredients together with a spoon.  Season crawfish mixture with Tony Chachere’s Seasoning and stir until combined.

2. Flatten out each biscuit with hands or a rolling pin until they are rectangular in shape. Place a tablespoon of the crawfish mixture in the center of the flatten biscuit. Use your hands to close all sides of dough over the crawfish mix, and seal all creases. 

3. Heat oil to 375 in a large heavy pot and add 4 beignets at a time. Fry until golden brown on all sides. Set aside once all beignets are fried. 

4. Combine parmesan cheese and cayenne pepper, and sprinkle over the finished beignets.

Keywords: crawfish, crawfish beignets, mardi gras