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
Scale
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
