Crab Beignets with Remoulade Dipping Sauce Recipe
If you’re on the hunt for an appetizer that will absolutely wow your guests, Crab Beignets with Remoulade Dipping Sauce are the answer. Imagine savory little pillows bursting with sweet crab, melty cheddar, pops of corn, and fresh herbs, all tucked inside a golden, crispy shell. Dip them in a zesty homemade remoulade, and you have a bite that’s creamy, crunchy, and brimming with Creole flair. Whether you’re throwing a party or just treating yourself, this dish is pure Southern comfort and a guaranteed conversation starter!
Ingredients You’ll Need
Gathering your ingredients for Crab Beignets with Remoulade Dipping Sauce is a breeze, and each one serves a delicious purpose. From the tender lump crab meat to the punchy spices and creamy sauce, these staples work together to create a dish that’s both vibrant and indulgent.
- All-purpose flour: The foundation for your beignet batter, ensuring a light, fluffy texture.
- Baking powder: Lifts the batter for that irresistible, airy bite.
- Salt: Balances flavors and enhances every ingredient.
- Cayenne pepper: Brings subtle heat and a hint of Southern spice.
- Black pepper: Adds a gentle warmth that complements the crab.
- Large egg: Binds the batter, giving it structure and richness.
- Milk: Loosens the batter just enough for the perfect drop consistency.
- Dijon mustard: Adds tang and depth to both the batter and the remoulade.
- Hot sauce: A dash in the batter (and sauce) for a lively kick.
- Green onion: Offers a mild, oniony bite and a pop of color.
- Parsley: Brightens things up with freshness in both beignets and sauce.
- Corn kernels: Sweet bursts of flavor and a pleasant texture surprise.
- Shredded cheddar cheese: Melty, savory goodness in every bite.
- Lump crab meat: The star of the show, bringing sweet, delicate seafood flavor.
- Vegetable oil: For deep frying, ensures crisp, golden beignets.
- Mayonnaise (for the remoulade): The creamy base for your dipping sauce.
- Prepared horseradish: Gives the remoulade a bold, zippy edge.
- Lemon juice: Brightens the sauce and balances the richness.
- Smoked paprika: Adds a whisper of smokiness to the remoulade.
- Garlic: For a savory punch in the sauce.
- Capers: Bring briny, savory notes to the remoulade.
- Salt and pepper (for the sauce): Rounds out and perfects the flavor.
How to Make Crab Beignets with Remoulade Dipping Sauce
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, salt, cayenne pepper, and black pepper in a large bowl. This ensures each bite is perfectly seasoned and your beignets puff up beautifully as they fry.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the egg, milk, Dijon mustard, and hot sauce until smooth and slightly frothy. Not only does this add flavor, but it also helps create a cohesive batter that hugs the crab and veggies.
Step 3: Make the Beignet Batter
Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—don’t overmix! Fold in the green onion, chopped parsley, corn kernels, shredded cheddar, and finally, the luscious lump crab meat. The batter will be thick and chunky, which is exactly what you want for hearty, flavor-packed beignets.
Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or heavy-bottomed pot until it’s about 2–3 inches deep. Heat to 350°F (175°C)—use a thermometer for accuracy. This temperature guarantees your Crab Beignets with Remoulade Dipping Sauce will fry up golden and crisp without getting greasy.
Step 5: Fry the Beignets
With the oil hot and shimmering, drop tablespoon-sized scoops of batter into the pan, working in batches to avoid crowding. Fry each beignet for 3–4 minutes, turning occasionally, until they’re perfectly golden and cooked through. Transfer to a paper towel-lined plate to drain and cool slightly.
Step 6: Make the Remoulade Dipping Sauce
While the beignets are cooling, grab a small bowl and whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce, smoked paprika, minced garlic, capers, parsley, and a pinch of salt and pepper. Chill the sauce until you’re ready to serve—it’s creamy, tangy, and the ideal match for your crisp beignets.
Step 7: Serve and Enjoy
Arrange the freshly fried crab beignets on a platter with the chilled remoulade in a bowl on the side. Each bite is a celebration of flavor and texture, especially when dipped into that punchy, creamy sauce.
How to Serve Crab Beignets with Remoulade Dipping Sauce
Garnishes
A sprinkle of extra chopped parsley or thinly sliced green onions brings a fresh pop of color and a light herbal note to your platter. For a little extra zest, add lemon wedges on the side—guests will love giving their beignets a quick squeeze before dipping.
Side Dishes
Pair your Crab Beignets with Remoulade Dipping Sauce with a crisp green salad or tangy coleslaw to balance the richness. If you’re serving as part of a party spread, a tray of pickled veggies or fresh crudités adds crunch and contrast.
Creative Ways to Present
Try serving the beignets skewered with toothpicks for easy, cocktail-style bites, or nestle them in parchment cones for a fun, street-food vibe. For a sit-down dinner, plate three beignets with a generous swirl of remoulade and a scattering of microgreens for a restaurant-worthy appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crab Beignets with Remoulade Dipping Sauce (which is rare!), allow them to cool completely and store in an airtight container in the refrigerator for up to 2 days. Keep the remoulade sauce in a separate covered container to maintain its fresh, tangy flavor.
Freezing
You can freeze the fried beignets for up to one month. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or freezer-safe container. The remoulade sauce is best made fresh, but you can prep dry ingredients in advance to save time.
Reheating
To bring back the crispy magic, reheat the beignets in a 350°F oven for about 10 minutes straight from the fridge, or 15 minutes from frozen (no need to thaw). Avoid microwaving as it can make them soggy—oven reheating keeps them crunchy on the outside and tender inside.
FAQs
Can I use canned crab meat for this recipe?
While fresh or refrigerated lump crab meat gives the best flavor and texture, high-quality canned crab meat can work in a pinch. Just be sure to drain it well and pick out any shell fragments.
What oil is best for frying beignets?
Neutral oils with high smoke points, like vegetable, canola, or peanut oil, are perfect for frying Crab Beignets with Remoulade Dipping Sauce. They let the flavors of the beignets shine and ensure a crisp finish.
Can I make the beignet batter ahead of time?
The batter is best fried shortly after mixing to preserve its lift and texture. However, you can prep the dry and wet ingredients separately, refrigerate them, and combine just before frying for a speedy assembly.
Is the remoulade dipping sauce spicy?
The remoulade has a gentle kick thanks to the hot sauce and horseradish, but it’s more tangy than fiery. You can always adjust the heat up or down to suit your taste by adding more or less hot sauce.
How do I keep beignets from getting greasy?
Maintaining the oil temperature at 350°F is key. If the oil is too cool, the beignets will absorb excess oil. Fry in small batches and let the oil return to temperature between rounds for perfectly crisp results every time.
Final Thoughts
Crab Beignets with Remoulade Dipping Sauce are a true treat for anyone who loves bold flavors and irresistible textures. Whether you’re sharing them at a gathering or savoring them at home, these little bites promise to bring a taste of New Orleans right to your table. Give them a try—you’re in for something special!
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Crab Beignets with Remoulade Dipping Sauce Recipe
- Total Time: 35 minutes
- Yield: 20 beignets 1x
- Diet: Non-Vegetarian
Description
Crab Beignets with Remoulade Dipping Sauce offer a deliciously crispy and savory seafood appetizer inspired by Creole cuisine. These golden fried crab balls combine lump crab meat, cheddar cheese, corn, and herbs in a seasoned batter, perfectly complemented by a tangy, spicy remoulade sauce. Ideal for entertaining or a flavorful starter, these beignets bring the vibrant tastes of New Orleans to your table.
Ingredients
Beignet Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 large egg
- 1/3 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1 green onion, finely chopped
- 2 tablespoons parsley, chopped
- 1/2 cup corn kernels (fresh or frozen and thawed)
- 1/2 cup shredded cheddar cheese
- 8 oz lump crab meat (picked over for shells)
- Vegetable oil for frying
Remoulade Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon chopped capers
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, baking powder, salt, cayenne pepper, and black pepper. In a separate bowl, whisk the egg, milk, Dijon mustard, and hot sauce until smooth. Combine the wet ingredients with the dry ingredients and stir just until combined. Fold in the green onion, parsley, corn, cheddar cheese, and lump crab meat gently to keep the batter thick and chunky.
- Heat the oil: Pour 2 to 3 inches of vegetable oil into a deep skillet or heavy-bottomed pot and heat to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
- Fry the beignets: Working in batches to avoid overcrowding, drop spoonfuls of the batter (about 1 tablespoon each) carefully into the hot oil. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until the beignets are golden brown and cooked through.
- Drain and cool: Transfer cooked beignets to a paper towel-lined plate to drain excess oil. Allow them to cool slightly to retain their crispiness and to avoid burns when eating.
- Make the remoulade sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, prepared horseradish, lemon juice, hot sauce, smoked paprika, minced garlic, chopped capers, and parsley. Season with salt and pepper to taste. Chill the sauce until ready to serve.
- Serve: Plate the warm crab beignets with the remoulade dipping sauce on the side and enjoy immediately for best flavor and texture.
Notes
- Serve the beignets hot and fresh for optimal crispness and flavor.
- Leftovers can be reheated in a 350°F oven for 10 minutes to regain crispiness.
- Use high-quality lump crab meat to ensure the best flavor and avoid shells in the batter.
- Maintain oil temperature carefully to avoid greasy or undercooked beignets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Creole
Nutrition
- Serving Size: 2 beignets with remoulade sauce
- Calories: 210
- Sugar: 1g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
