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Meril’s Crawfish Beignets
Recipe courtesy Chef Emeril Lagasse, all rights reserved

1 ½ cups flour
1 1/8 teaspoons kosher salt
Scant tablespoon Emeril’s Original Essence
Scant teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cornstarch
Pinch of sugar
2 large eggs
¾ cup whole milk
½ ounce chopped green onions
1 tablespoon chopped parsley
Zest of ½ a lemon
12 ounces cooked and peeled crawfish tails
Dash of Worcestershire sauce
Dash of hot sauce, to taste
Vegetable oil, for frying
Creole Tartar Sauce, for serving, optional


Combine dry ingredients in a bowl and whisk together. Set aside.

In a separate bowl, whisk together the eggs and milk. Add the green onions, parsley, and lemon zest.

Add the dry ingredients to the wet and mix until just combined. Fold in the crawfish tails, Worcestershire and hot sauce; don’t overmix.

Meanwhile heat several inches of vegetable oil in a large, heavy Dutch oven to 360 degrees F. Don’t fill the pot above halfway since the oil expands when frying.

Working in batches, drop the batter by scoopfuls into hot oil and fry until beignets are golden brown on all sides and cooked through. Transfer to paper towel-lined wire racks to drain briefly; season with either salt and pepper or Essence to taste.

Serve as is or with Creole Tartar Sauce if desired.

Yield: 20 to 24 beignets
Creole Tartar Sauce
Recipe courtesy Chef Emeril Lagasse, all rights reserved

1 egg *
2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced garlic
1 tablespoon Creole or whole-grain mustard
1 tablespoon chopped parsley
1 cup olive oil
1/4 teaspoon cayenne
1 teaspoon salt

Put the egg, lemon juice, green onions, garlic, Creole mustard, and parsley in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne and salt and pulse once or twice to blend.

Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Yield: 1 cup


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