Crayfish, Cheese Beinets

We’re back in the Big Easy with a takeoff of Emeril’s crawfish beinets, but as his famous catch phrase goes, I “kicked it up a notch.” Some spice, a creamy cheese, and the addition of crawfish gives us a lot flavor. Now, I know that some are intimidated by the beinet, but you can cheat and get the Cafe’ Demond mix. “Bam! Bam!” as the chef would say. I hope you like it.

1/2 pound shelled crawfish
1 tablespoon flour
2 teaspoon green onion
1/3 pound parmigiana cheese, grated
1 teaspoon mustard powder
1/2 teaspoon Emeril cajun seasoning
1 teaspoon Old Bay seasoning
2 cups Cafe Du Monde’ beignet mix

Oil for frying

Heat 2 inches oil to 340 in an electric skillet.

Mix crawfish meat, flour, green onion, and cheeses.

Mix beignet mix, cajun seasoning, and water and mix.

Add crawfish mix to beignet dough.

Roll dough to 1/8 inch thick on a floured surface.

Cut in 2 1/4 inch squares.

Add dough to oil (they should float to the top).

Turn when brown and cook on other side.

Cook until golden brown on both sides.

Drain on paper towel.

Sprinkle with Old Bay seasoning

Serve with remoulade sauce.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s