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.
Dan's Food Blog 