Jevon Collins, the Performing Arts Program Director at the King Arts Complex joined Kate in the kitchen to share this favorite recipe from his travels to New Orleans as a board member of the National Performance Network
- 1 large egg
- 1 pound chopped cooked crawfish tail meat or shrimp
- 4 green onions
- 1-1/2 teaspoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/3 cup bread flour
- Oil for deep-fat frying
- 3/4 cup mayonnaise
- 1/2 cup ketchup
- 1/4 teaspoon prepared horseradish, optional
- 1/4 teaspoon hot pepper sauce
In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce for the Cajun Dipping Sauce. Set aside.
Chop the green onions.
Melt the butter
In a large bowl, beat the egg. Add crawfish, onions, butter, salt and cayenne to the egg. Stir in flour until blended.
In an electric skillet or deep fryer, heat 1 inch oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides, turning after 3-4 mintues. Drain on paper towels.
Serve the dipping sauce with the beignets.
To find out more about the King Arts Complex visit: https://kingartscomplex.com
Check out Kate’s Quick Bites when Broad & High airs Thursday nights at 8pm on WOSU TV
Kate’s Quick Bites is a production of Broad & High and WOSU Public Media. Visit wosu.org/katesquickbites for more recipes and videos.