3rd Course: Crawfish Beignets with Hellfire Smoked Habanero Sea Salt

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Every once in a while it’s okay to forget your waist line and partake in some gluttony. I will be the first person to admit that our feast was not starting off very “light and fit.” We had started with cheese and bread, then moved to fat and bread and were now going to be eating deep fried dough. Now I could make the argument that this course at least had protein thrown in there as well, but yes it was being tossed in that tasty batter and….fried.Crawfish Beignets

Nonetheless these crawfish beignets were tasty, I mean how could they not be? Plump juicy crawfish meat mixed in a batter, fried up crispy, and served with a spicy remoulade (fancy tartar sauce). Hindsight is 20/20 and as I began writing this I thought of how tasty our lemon twist salt would have been sprinkled over the top of these babies. With that being said, the Hellfire Smoked Habanero Sea Salt  gave these that extra kick though that couldn’t be beat and everyone absolutely loved them!

Crawfish Beignets-2

We paired the crawfish with a bright and citrusy Semillon sauvignon blanc to help cut through the fritters and creamy sauce. I’m not normally a fan of shellfish, but I must say these beignets may have changed my mind! Up next…… Spicy clams and pomme frites!

Crawfish Beignets
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Crawfish Beignets
  1. 2 cups all-purpose flour
  2. 2 tablespoons baking powder
  3. ½ teaspoon ground ginger
  4. 1 teaspoon cayenne pepper
  5. 1/4 teaspoon Hellfire Sea Salt
  6. ¼ teaspoon Sel Gris Tamise
  7. 1 lemon, zested
  8. 2 cloves garlic, finely chopped or minced
  9. 1 ½ cups cooked and chopped crawfish tails
  10. 3 tablespoons chopped parsley
  11. 3 dashes hot sauce
  12. 1 to 1 ½ cups water
  13. Frying oil (canola or peanut)
  1. 1 cup mayonnaise
  2. ¼ cup Dijon mustard
  3. ¼ cup fresh lemon juice
  4. 1 teaspoon Hellfire Sea Salt, plus more for seasoning
  5. ½ teaspoon freshly ground black pepper
  6. Dash cayenne pepper
  7. 1 tablespoon chopped parsley
  8. ¼ cup chopped capers
  9. 2 green onions, chopped (green and white part)
Crawfish Beignets
  1. Mix together all dry ingredients in a large bowl
  2. Add lemon zest, garlic, crawfish, parsley, and hot sauce, mix gently to combine
  3. Add the water until a loose dough forms and set aside for about 15 minutes
  4. Fill a deep fryer or heavy bottom pan (what we used) half way full with canola oil
  5. Heat to 350 degrees F
  6. Scoop one heaping spoonful of dough mixture into hot oil and cook in batches until deep golden brown, about 3 – 4 minutes
  7. Remove from oil and place on paper towels
  8. Sprinkle with Hellfire sea salt while still hot
  1. Whisk mayonnaise, Dijon, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended
  2. Stir in parsley, capers, and green onions and mix well
  3. Refrigerate until ready to use
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Morgan Thomson

About the Author: Morgan Thomson

Morgan is our Customer Service guru at SaltWorks and a self-proclaimed foodie. She enjoys all things food from reading restaurant reviews to watching cooking competitions, which helps her sharpen her skills in the kitchen.

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