Description
Deliciously crispy and flavorful Crab Beignets served with a tangy remoulade dipping sauce, perfect as a Cajun-style appetizer that combines tender crab meat with aromatic spices and herbs, fried to golden perfection.
Ingredients
Scale
Crab Beignets
- 1 cup lump crab meat (picked over for shells)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 large egg
- â…“ cup whole milk
- vegetable oil for frying
Remoulade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 clove garlic (minced)
- 1 tablespoon finely chopped pickles or relish
- ½ teaspoon paprika
- salt and pepper to taste
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cayenne pepper, paprika, garlic powder, and salt. Stir in the finely chopped green onions and fresh parsley to evenly distribute the herbs and spices.
- Mix wet ingredients: In a separate bowl, beat the large egg with the whole milk until well combined. Pour this mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the batter light.
- Add crab meat: Gently fold the lump crab meat into the batter, taking care to maintain chunks of crab for texture rather than breaking it down too much.
- Heat oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F (175°C), ensuring the oil is hot enough for frying to achieve a crispy exterior.
- Fry beignets: Using a heaping tablespoon, drop portions of the batter into the hot oil in batches. Fry them, turning occasionally, until they are golden brown and cooked through, about 3 to 4 minutes per batch.
- Drain excess oil: Use a slotted spoon to remove the beignets from the oil and place them on a paper towel-lined plate to drain excess oil, keeping them crisp and ready to serve.
- Make remoulade sauce: In a small bowl, combine mayonnaise, Dijon mustard, prepared horseradish, ketchup, hot sauce, lemon juice, minced garlic, chopped pickles or relish, paprika, and a pinch of salt and pepper. Stir well until smooth and refrigerate until serving.
- Serve: Present the warm crab beignets with the chilled remoulade sauce on the side for dipping, enjoying the contrast of textures and flavors.
Notes
- Serve the crab beignets hot and fresh for the best texture and flavor.
- The batter can be prepared up to 1 hour ahead and kept chilled to save time.
- For an added layer of flavor, try adding a splash of Old Bay seasoning to the batter.
