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Old 07-03-2008, 11:08 PM
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HurricaneCreek HurricaneCreek is offline
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Join Date: Jan 2008
Location: Douglas/Clark County, IL
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Default Crawfish Beignets

These are mighty tasty little fritters You can make them with or without the sauce.

1 1/2 c. flour
1 tbsp. baking powder
1 green onion, finely chopped
2 oz. pimento
1 clove garlic, finely chopped
1 c. water
1 tbsp. olive oil
8 oz. cooked, peeled crawfish tails
3/4 tsp. salt
1/2 tsp. Tabasco or Louisiana hot
sauce
Oil for frying

To make Beignets, mix above well. Cover bowl with a damp towel. Set aside 30 to 45 minutes. Then mix well again. Drop large spoonful of mixture into hot oil (350 to 375 degrees) and fry until lightly browned.

SAUCE - REMOULADE:
1 tbsp. dry mustard
1 egg
1 tsp. salt
1 tbsp. lemon juice
1 c. oil
1 tsp. water
1 tbsp. finely chopped green onion
3 tbsp. finely chopped celery
1 tbsp. finely chopped dill pickle
1/2 hard boiled egg, chopped fine
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