When most people think of beignets, it’s the pillowy fried yeasted dough that’s more like a doughnut, but beignets are any type of deep-fried pastry that includes choux pastry and yeast dough.
In San Francisco, we had crawfish beignets from Brenda’s French Soul Food. The pillow-soft dough is filled with cheese and crawfish, then deep-fried and dusted with cayenne.
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We have also had a different version from one of our local favorites, Ida Claire. They are what most people would consider a fritter (but technically, that’s still fried dough, so the beignet label fits). Both are different but equally delicious.
Our recipe for crawfish corn beignets (or fritters) is a version we order from Ida Claire. Like our frosé, which is also inspired by their menu, these beignets with mustard remoulade are a little labor-intensive but completely worth it.
Key Ingredients and Substitutions
There is a lengthy list of ingredients; along with crawfish and corn, you will need some other common pantry staples for these crawfish corn beignets.
The complete ingredient list and measurements are listed in the printable recipe below.
- Crawfish: We used frozen crawfish meat that had already been cleaned and peeled (all our local markets were carrying). Be sure they are completely thawed, and pat them dry so that you are not adding more moisture to the batter, which could affect the final texture.
- Corn: We use frozen roasted corn kernels that we defrosted, but regular canned corn could also work just fine. Rinse, drain, and let dry on a paper towel before using.
- Mustard Remoulade: Remoulade is a French invention similar to tartar sauce. This remoulade sauce is made from three mustards: yellow, stone-ground, and Dijon. In addition to mustard, it also has the traditional mayo and spices, sweet relish, and ketchup, which gives it a little hint of sweetness and sourness.
- Black Pepper Gravy: Yes, it seems odd to have gravy in a beignet recipe. When we learned it was part of the recipe, we had the same reaction… but it works! Jim is the gravy master in our home, so he used my family’s black pepper gravy recipe. There are plenty of easy-to-make store-bought country gravy packets you can buy and use if you want to cheat a little, but make sure you add extra black pepper.
How to Make Crawfish Corn Beignets
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: When frying the beignets, use a bigger pan than you think you need so your pan doesn’t get overcrowded.
1. Make the Mustard Remoulade: In a medium bow,l combine all ingredients thoroughly, then refrigerate while preparing the gravy and beignets.
2. Make the Black Pepper Gravy: In a medium skillet, melt butter over medium heat. Using a whisk, thoroughly incorporate the flour and cook for 2-3 minutes until it simmers. We’re looking for a blonde roux, the color of a wheat field, which will deepen the flavor. Slowly drizzle in the milk while whisking to integrate.
Continue to whisk until the mixture begins to boil and thicken, careful not to scald the bottom. Once the gravy is at a consistency that is just a bit too thick to pour, add the salt and pepper and remove it from the heat.
3. Make the Beignet Batter: Have all ingredients measured and ready, as this process will go pretty quickly. In a medium bowl, combine flour, smoked paprika, salt, onion powder, and garlic powder. In a medium saucepan over medium heat, melt butter. Using a wooden spoon, stir the flour mixture into the butter until it thickens and resembles a thick paste, then stir in the black pepper gravy and roasted corn.
Once combined, remove from the heat and add the egg, stirring rapidly until the mixture pulls away from the sides of the saucepan. Finally, add crawfish and stir to combine.
4. Fry the Beignets: Heat oil to approximately 325-350 °F over medium-high heat in a large skillet or Dutch oven. Oil should be about 2 inches deep. Working in batches (approximately 6 to 8 at a time), drop the beignet batter into the hot oil using a 2-tablespoon scoop (about the size of a medium ice cream scoop). Fry, turning frequently until deep golden brown for about 5-6 minutes, then remove and drain on a paper towel.
5. Serve: Crawfish Corn Beignets are a great appetizer when served with our mustard remoulade.
Recipe Tips and Notes
- The remoulade is best when it has time to chill. It can be made up to a day in advance.
- To keep the oil temperature consistent, fry the beignets in batches. Using cold oil will result in beignets that are oily and greasy. After frying, place them on a paper towel-lined plate to soak up any excess oil.
- Ensure the corn and crawfish have been patted dry to avoid adding more moisture to the batter.
Frequently Asked Questions
More Seafood Recipes to Try
Looking for more fresh seafood recipes? Try these other favorites:
- Maryland-Style Crab Cakes with Spicy Remoulade – A wonderful main dish or served on a toasted bun as a delicious sandwich. Make them into mini crab cakes and serve them as appetizers or finger food.
- Southern Style Shrimp and Grits with Andouille Sausage – Creamy, cheesy grits are topped with delicious shrimp and andouille sausage and are perfect for weekend brunch or a weeknight dinner.
- Crispy Coconut Shrimp with Spicy Orange Dipping Sauce – Served with a spicy orange dipping sauce, these fried shrimp are juicy on the inside and crispy on the outside, and they have loads of delicious crispy coconut
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Crawfish Corn Beignets with Mustard Remoulade
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Equipment
- 2 Medium Bowl
- Medium Skillet (8 inches)
- Wooden Spoon
- Large Saucepan (4 Quarts)
- Large Saucepan or Dutch Oven
Ingredients
Mustard Remoulade
- ¼ cup mayonnaise
- ½ tablespoon yellow mustard
- ½ tablespoon Dijon mustard
- ¼ cup stoneground mustard
- 2 tablespoons ketchup
- 1 tablespoon sweet relish
- ¼ teaspoon granulated sugar
- ½ teaspoon lemon juice
- ½ teaspoon Tabasco
- ¾ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ tablespoon cracked black pepper
Black Pepper Gravy
- ⅛ cup unsalted butter
- 2 ½ tablespoons all-purpose flour
- 1 cup milk
- ½ teaspoon kosher salt
- 1 tablespoon cracked black pepper
Crawfish Corn Beignets
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 8 tablespoons unsalted butter
- ¼ cup black pepper gravy
- ½ cup roasted corn
- 1 egg, beaten
- 8 ounces crawfish tailmeat, defrosted and patted dry
- 2-4 cups oil, for frying
Instructions
Mustard Remoulade
- In a medium bowl combine all ingredients well then refrigerate until ready to be served with beignets.
Black Pepper Gravy
- In a medium skillet melt butter over medium heat.
- Using a whisk incorporate the flour and cook for 2-3 minutes until it begins to simmer.
- Slowly drizzle in the milk continuously whisking until the mixture begins to boil and thicken being careful not to scald the bottom.
- Once the gravy has thickened remove it from the heat and add salt and pepper. Set aside.
Crawfish Corn Beignets
- In a medium bowl combine flour, smoked paprika, salt, onion powder, and garlic powder.
- In a large saucepan over medium heat melt butter. Using a wooden spoon stir the flour mixture into the butter until the mixture gets thick and resembles a paste.
- Stir in black pepper gravy and roasted corn.
- Once everything is combined remove from heat and add the egg while rapidly stirring the mixture until it begins to pull away from the side of the saucepan.
- Add crawfish and stir to combine.
- In a large pot or Dutch oven heat oil to approximately 325-350 °F over medium-high heat. Oil should be about 2 inches deep.
- Working in batches, drop the beignet batter using a 2-tablespoon scoop (about the size of a medium ice cream scoop) into the hot oil. Fry, turning frequently until deep golden brown for about 5-6 minutes then remove and drain on a paper towel.
- Serve with a side of mustard remoulade for dipping.
