Description
Crab Beignets are a delicious Southern-inspired dish that combines tender crab meat with a light, crispy dough. Paired with a tangy and spicy remoulade dipping sauce, these beignets make for a perfect appetizer or a savory snack.
Ingredients
Scale
- 1 lb lump crab meat, drained and picked over
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup green onions, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 2 large eggs
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- For the Remoulade Dipping Sauce: 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon capers, finely chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- In a large mixing bowl, combine the crab meat, flour, cornmeal, green onions, bell pepper, and celery.
- In a separate bowl, whisk together the eggs, hot sauce, Old Bay seasoning, garlic powder, salt, and black pepper.
- Pour the egg mixture into the crab mixture and gently fold together until well combined. The mixture should be thick but moist enough to hold together when scooped.
- Heat about 2 inches of vegetable oil in a deep fryer or large pot over medium heat to 350°F (175°C).
- Using a spoon or small ice cream scoop, carefully drop spoonfuls of the crab mixture into the hot oil. Fry in batches to avoid overcrowding. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove the beignets from the oil and drain on a paper towel-lined plate.
- For the remoulade dipping sauce, in a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, capers, paprika, and cayenne pepper. Adjust seasoning to taste.
- Serve the crab beignets warm with the remoulade dipping sauce on the side.
Notes
- If you prefer a spicier dipping sauce, add more hot sauce or cayenne pepper to the remoulade.
- Be careful not to overmix the crab mixture to keep the texture light and fluffy.
- For a more traditional New Orleans-style flavor, add a pinch of thyme or parsley to the beignet mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: undefined
- Sodium: 500mg
- Fat: undefined
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: undefined