Ingredients

1 lb (2 doz) Louisiana soft shell crawfish
2/3 c all-purpose flour
1/2 c cornstarch
1 large egg, beaten
2/3 c grated fresh coconut
1 c ice-cold soda water
1/2 tsp salt
1 1/2 Tbsp Cajun seasoning

Pineapple-Habanero Chutney:
1 Tbsp butter
1/2 c chopped onions
Pinch salt
2 c small diced pineapple
1/2 c small diced red bell pepper
1 Tbsp minced habanero
1/2 c white vinegar
1/4 c sugar
1 1/2 tsp cornstarch
1 Tbsp water

Preheat a fryer to 350 degrees F.
In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the crawfish with 1 Tbsp of Cajun seasoning. Holding the tail of the crawfish, dip in the batter, coating completely and shaking off the excess. Fry the crawfish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 Tbsp of Cajun seasoning.
To make the chutney: In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

To serve: Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the crawfish around the chutney. Garnish with cilantro, corn maque choux, or sriracha, optional.

Calories: 430
21g Fat (5g Saturated fat, 36mg Cholesterol.) 1,210mg Sodium. 45g Carbohydrates (3g Fiber, 19g Total sugar.) 17g Protein.

Lower Fat: Use egg whites and omit butter in the chutney. Air-fry crawfish. 285 Calories.
3g Fat (3g Saturated fat, 0mg Cholesterol.) 1,200mg Sodium. 45g Carbohydrates (3g Fiber, 19g Total sugar.) 17g Protein.
Lower Carbohydrate: This recipe is not recommended if a lower-carbohydrate meal is needed.
Lower Sodium: Use salt substitute and salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No-Salt” to reduce sodium to 200mg.
Dairy-free: Use vegan butter or margarine.
Gluten-free: Use gluten-free flour and ensure Cajun seasoning is gluten-free.

October 20, 2022