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Southern Crab Beignets

Ratings 5 from 4 votes

In this culinary adventure, we're diving into the world of Southern cuisine to create a mouthwatering dish that embodies the spirit of the South – Southern Crab Beignets. With a minimal list of ingredients, these delectable treats are surprisingly easy to make. Let's get started on this flavorful journey!

Southern Crab Beignets encapsulate the essence of Southern comfort and culinary creativity. With a balance of flavors and a touch of heat, these treats are a must-try for anyone seeking a taste of Southern cuisine. Enjoy the journey of creating these delicious beignets and savor the flavors that embody the heart and soul of the South.

  • 1 pound Crab Meat
  • 2 Eggs
  • 1 cup Mayonnaise
  • 2 tablespoons Dijon or Creole Mustard
  • 2 teaspoons Lemon Juice, fresh
  • 1/4 cup Green Onions
  • 1/4 cup Red Onion, finely diced
  • 1 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • Pinch Cayenne Pepper
  • 1 cup Panko Bread Crumbs
  • Canola oil for frying
  • Cajun Remoulade Sauce
  • 1 1/2 cup Mayonnaise
  • 1/3 cup Dijon or Creole Mustard
  • 1 clove Garlic , minced
  • 1 tablespoon Horseradish
  • 1 tablespoon Paprika
  • 2 teaspoons Creole Kick
  • 1 1/2 teaspoon Lemon Juice
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Hot Sauce
  • 12 tsp Minced Fresh Parsley
  • Pinch Cayenne Pepper
  1. Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.

  2. In a medium bowl, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.

  3. Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.

  4. Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.

  5. In a large, deep skillet or pot, heat 2 inches of canola oil to 350 F.

  6. Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color form on the outside, 1 to 2 minutes.

  7. Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.

  8. You can keep the cooked beignets warm in a 200 F oven if desired.

  9. Serve with Remoulade Sauce.