Crawfish Beignets


by Executive Chef Chris Montero / cafe b

Posted on February 28, 2012 at 9:58 AM

Updated Tuesday, Feb 28 at 11:56 AM

1 lb crawfish tails

2 oz celery

2 oz red bell pepper

2 oz green bell pepper

3 oz yellow onion

1 bunch green onion

4 cups All Purpose flour

3 tbsp baking powder

2 (12oz) bottles Abita Amber beer or your favorite beer

3 each eggs, beaten

4 tbsp dry shrimp boil

2 oz bacon (optional)


Fine dice celery, green and red bell pepper, and yellow onions, and thinly slice green onion.

Combine all dry ingredients and mix well. Wisk in beer then eggs till slightly lumpy. Fold in vegetables, bacon, and crawfish.

Allow to sit for a few minutes. In deep fryer, drop small spoonfuls in to 350 degree frying oil. Cook for about 3 to 4 minutes making sure to turn occasionally. Remove and let drain.