Crawfish Beignets with Cajun Mayo

I enjoyed these delightful little crawfish and corn beignets first in a wonderful old New Orleans mansion on St. Charles many years ago.  It was a pre-parade and ball affair that didn’t end until well after dawn. Wish I could still do that! Be sure to serve warm.

1 cup of all purpose flour

4 tablespoons of cornmeal

1  teaspoon of baking powder

2 eggs, beaten

1 cup of fresh silver queen corn, grated

1 cup of roasted red bell pepper, diced

1 half cup of milk

4 green onions, sliced thinly

1 pound of crawfish tailmeat

Sea salt and freshly ground black pepper to taste

Stir all ingredients together thoroughly and let rest for fifteen

minutes. Drop rounded tablespoons of batter into hot peanut oil

(350 degrees) and fry until light golden.  Drain on paper towels

and keep warm in a 200 degree oven.

These beignets are excellent with a Cajun Mayo made by blending


1 cup of mayonnaise

2 tablespoons of parsley, minced

2 tablespoons of garlic, minced

2 tablespoons of lemon juice

2 tablespoons of Dijon or Creole mustard

3 tablespoons of Cajun Seasoning (I like Tony Chachere’s)