Uncategorized

Southern Crab Beignets

Southern Crab Beignets

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.

No ratings yet

Print Recipe Pin Recipe

Ingredients

1 lb Crab Meat
2 Eggs
1 cup Mayonnaise
2 tbsp Dijon or Creole Mustard
2 tsp Lemon Juice, fresh
1/4 cup Green Onions
1/4 cup Red Onion, finely diced
1 1/2 tsp Kosher Salt
1/2 tsp 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 tbsp Horseradish
1 tbsp Paprika
2 tsp Creole Kick
1 1/2 tsp Lemon Juice
1 tsp Worcestershire Sauce
1 tsp Hot Sauce
12 tsp Minced Fresh Parsley
Pinch Cayenne Pepper

Instructions

Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
In a medium bowl, whisk the eggs until they’re light and foamy and then whisk in the mayonnaise and mustard.
Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
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.
In a large, deep skillet or pot, heat 2 inches of canola oil to 350 F.
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.
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.
You can keep the cooked beignets warm in a 200 F oven if desired.
Serve with Remoulade Sauce.

Tried this recipe?Let us know how it was!

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.