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Crawfish Beignets with Cajun Dipping Sauce

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 TVKate’s Quick Bites is a production of Broad & High and WOSU Public Media. Visit wosu.org/katesquickbites for more recipes and videos.