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crawfish corn beignets on a white plate with a side of mustard remoulade

Crawfish Corn Beignets with Mustard Remoulade

Crawfish meets roasted corn in this irresistible crispy appetizer. These Crawfish Corn Beignets (or fritters) are only made better when paired with the mustard remoulade which is the perfect sauce for dipping.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 15 beignets
Calories 120 kcal


  • Medium-Sized Bowl
  • Medium Skillet
  • Medium Saucepan (2.5 Quarts)
  • Large Pot or Dutch Oven


Mustard Remoulade

  • ¼ cup mayonnaise
  • ½ tablespoon yellow mustard
  • ½ tablespoon Dijon mustard
  • ¼ cup stoneground mustard
  • 2 tablespoons ketchup
  • 1 tablespoons sweet relish
  • ¼ teaspoon granulated sugar
  • ½ teaspoon lemon juice
  • ½ teaspoon Tobasco
  • ¾ teaspoons kosher salt
  • ¼ teaspoon smoked paprika
  • ¼ tablespoon cracked black pepper

Black Pepper Gravy

  • cup unsalted butter
  • 2 ½ tablespoons all-purpose flour
  • 1 cups 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


Mustard Remoulade

  • In a medium bowl combine all ingredients well then refrigerate until ready to be served with beignets.

Black Pepper Gravy

  • In a small saucepan or 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 medium 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 skillet 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.


1. The remoulade is best when it has time to chill. It can be made up to a day in advance.
2. To keep the temperature of the oil 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 help soak up any excess oil.
3. Ensure the corn and crawfish have been patted dry to avoid adding more moisture to the batter.
4. Leftover beignets can be stored in a freezer-safe container for up to 3 months or in the refrigerator for up to 3 days in an air-tight container.
5. The best way to reheat beignets is in the oven. Preheat your oven to 350°F and place beignets on a cookie sheet. Heat them for about 5-7 minutes or until heated all the way through.
6. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the amount of remoulade eaten with each beignet. It does not include the nutrition for any substitutions.
7. Be sure to check out the Key Ingredients and the Recipe Tips and Notes sections in the post for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.


Serving: 1 beignetCalories: 120 kcalCarbohydrates: 3 gProtein: 4 gFat: 10 gSaturated Fat: 5 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 2 gCholesterol: 42 mgSodium: 286 mgPotassium: 36 mgSugar: 1 gVitamin A: 6 IUVitamin C: 1 mgCalcium: 2 mgIron: 4 mg
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