Crispy Crawfish-Filled Biscuits
Indulge in the deliciousness of these crispy Crawfish Beignets, filled with a savory blend of crawfish tail meat, Cheddar cheese, and zesty green onions, all encased in golden, fluffy biscuit dough. Perfect for any gathering, these delectable bites offer a taste of Louisiana cuisine in every mouthful—crunchy on the outside and a flavorful surprise within!
ingredients
- 1 (12 oz.) package crawfish tail meat
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup chopped green onion
- 2 (16.3 oz.) cans refrigerated biscuit dough
- Vegetable oil for frying
- 1 pinch paprika, or to taste
- Cayenne pepper, or to taste
steps
- 1.
In a large bowl, combine the crawfish meat, shredded Cheddar cheese, mayonnaise, and chopped green onion. Mix well until all ingredients are evenly incorporated.
- 2.
Take each biscuit dough and flatten it out to create 12 rectangular shapes, about 4x5 inches, using your hands or a rolling pin.
- 3.
Place a generous scoop of the crawfish mixture in the center of each flattened biscuit. Carefully fold and seal all edges to encase the filling completely.
- 4.
Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- 5.
Gently place the beignets into the hot oil, frying until they float and turn golden brown, about 5 minutes total, flipping as necessary for even cooking.
- 6.
Once cooked, transfer the beignets to a paper towel-lined plate to drain excess oil.
- 7.
While still warm, sprinkle tops with paprika and cayenne pepper to taste before serving.
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