When you’re craving a little taste of New Orleans with a fun, shareable twist, nothing gets the party started quite like Crab Beignets with Remoulade Dipping Sauce. These light, golden bites are bursting with sweet lump crab meat, a gentle punch of Cajun spice, and a fluffy-on-the-inside, crispy-on-the-outside texture that’s simply irresistible. Paired with a zesty, tangy remoulade, this appetizer brings serious flavor and southern charm to your table—ready in about half an hour, but sure to leave a lasting impression.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Crab Beignets with Remoulade Dipping Sauce is just how approachable the ingredient list is. Each component plays its own special role—from creating the ideal beignet crunch to layering in those vibrant, aromatic flavors. Here’s what you’ll need (and why you shouldn’t skip a thing!):
- Lump crab meat: The star ingredient; sweet, delicate crab makes every bite luxurious. Always pick over for shells!
- All-purpose flour: It gives the beignets their tender, airy structure without overpowering the crab.
- Cornmeal: Adds a subtle crunch and gorgeous golden color to the exterior.
- Baking powder & baking soda: These leaveners help the batter puff up in the oil for a soft, pillowy interior.
- Salt: Essential for bringing out all the savory flavors.
- Cayenne pepper: Gives the beignets a little heat that sneaks in at the end—use more or less to taste.
- Old Bay seasoning: A classic seafood spice blend that brings extra zing and depth.
- Chopped scallions: They provide a pop of freshness and gentle oniony bite.
- Chopped parsley: Adds color and a grassy, herbal lift to both beignets and sauce.
- Egg: Binds the batter, keeping everything moist and cohesive.
- Buttermilk: This tangy liquid keeps the beignets tender and rich.
- Mayonnaise (for beignets): Surprising, but it brings body and a silky texture to the batter.
- Vegetable oil: Use a neutral oil with a high smoke point for deep-frying to golden perfection.
- Mayonnaise (for remoulade): Forms the creamy, flavorful base of the dipping sauce.
- Dijon mustard: Adds sharpness and a gentle kick to the remoulade.
- Lemon juice: Brightens everything up and brings a burst of acidity.
- Hot sauce: Delivers that unmistakable Louisiana heat (add more for extra fire!).
- Chopped capers: Brings an irresistibly briny, tangy twist.
- Chopped pickles or relish: Provides texture and a bit of sweetness to round out the remoulade.
- Paprika: Lends color and a gentle smokiness to the sauce.
- Garlic powder: For savory depth without raw garlic bite.
- Chopped fresh parsley (for remoulade): Adds color and herbaceous freshness.
- Salt and pepper: To taste—season your sauce just the way you like it!
How to Make Crab Beignets with Remoulade Dipping Sauce
Step 1: Mix the Dry Ingredients
Start by grabbing a medium mixing bowl and whisking together your flour, cornmeal, baking powder, baking soda, salt, cayenne pepper, and Old Bay. This base isn’t just about structure—it’s where the magic of those savory, spicy notes begins. Make sure it’s thoroughly combined for even flavor in every bite.
Step 2: Add Fresh Herbs and Aromatics
Next, stir in your chopped scallions and parsley. They don’t just add beautiful flecks of green—they bring a burst of freshness that brightens the whole beignet. A good mix here ensures each beignet will have a little green pop.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk together the egg, buttermilk, and mayonnaise until smooth. The mayonnaise may sound surprising, but it effortlessly melds everything for that perfect, tender crumb inside every beignet, while the buttermilk adds a gentle tang.
Step 4: Combine Wet and Dry Mixtures
Pour your wet ingredients into the dry ingredients and gently stir until just combined. Don’t over-mix; you want a thick, scoopable batter that’s still tender. At this stage, it’s okay if the mixture looks slightly lumpy.
Step 5: Fold in the Crab Meat
The moment of truth! Gently fold in the lump crab meat, being as careful as possible to keep the chunks intact. This ensures your Crab Beignets with Remoulade Dipping Sauce stay delightfully succulent, with generous pieces of sweet crab in every bite.
Step 6: Heat the Oil
Add about 2 inches of vegetable oil to a deep pot or heavy skillet and heat it up to 350°F. Use a thermometer for accuracy—too cool, and the beignets absorb oil; too hot, and they burn before the inside cooks.
Step 7: Fry the Beignets
Using a heaping tablespoon, carefully drop dollops of batter into the hot oil. Fry in batches so as not to crowd the pan, turning them after 2–3 minutes when golden on one side. They’re ready when gloriously golden on all sides and cooked through.
Step 8: Drain and Cool
Transfer each beignet to a paper towel-lined plate to drain off any excess oil. This little rest keeps them crisp, not greasy, and lets you admire your handiwork!
Step 9: Make the Remoulade Dipping Sauce
While the beignets cool just slightly, whip up your remoulade: combine mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, chopped pickles or relish, paprika, garlic powder, parsley, and season to taste. Give it a taste and adjust for your perfect level of heat, tang, and saltiness.
Step 10: Serve and Enjoy
Arrange your batch of Crab Beignets with Remoulade Dipping Sauce on a platter with a heaping bowl of the creamy, zingy dip. They’re ready to enjoy immediately, at their warm, crisp best!
How to Serve Crab Beignets with Remoulade Dipping Sauce
Garnishes
For the prettiest presentation, sprinkle your Crab Beignets with Remoulade Dipping Sauce with a bit of extra chopped parsley and a dusting of Old Bay. Add a wedge or two of lemon for an optional squeeze of brightness right before eating—it wakes up every flavor.
Side Dishes
These beignets shine as a starter, but you can easily turn them into a small-plate feast. Try pairing them with a crisp green salad dressed in lemon vinaigrette, or some classic Southern sides like creamy coleslaw, garlicky sautéed greens, or even hush puppies for a little extra indulgence.
Creative Ways to Present
For parties, set up a Crab Beignets with Remoulade Dipping Sauce platter with toothpicks for easy nibbling, or serve them atop mini toasts or lettuce cups for bite-sized canapés. If you like a little drama, layer the beignets in a parchment-lined basket with the remoulade in a decorative ramekin—people won’t be able to resist diving in.
Make Ahead and Storage
Storing Leftovers
If you happen to have beignets left (it’s rare!), let them cool to room temperature, then store in an airtight container in the fridge for up to two days. Keep the remoulade in a separate container and always refrigerate promptly.
Freezing
To freeze, arrange completely cooled beignets in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat beignets in a 350°F oven for about 8–10 minutes to restore crispy edges and a fluffy center—you want them piping hot before serving again. Avoid microwaving, as it can make them soggy. The remoulade is best served cold, straight from the fridge.
FAQs
Can I use canned or imitation crab instead of lump crab meat?
While fresh or refrigerated lump crab gives Crab Beignets with Remoulade Dipping Sauce their luxurious texture and sweet flavor, you can substitute with good-quality canned crab in a pinch. Imitation crab works in emergencies, but expect a different flavor and a slightly less tender bite.
Is there a way to make these beignets gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend. Make sure your cornmeal and baking powder are labeled gluten-free as well. The results are still golden, puffy, and oh-so-delicious.
Can the remoulade sauce be made ahead?
Yes! The remoulade actually benefits from chilling for a few hours or even overnight—it gives the flavors extra time to mingle and intensify. Just store it in a covered container in the fridge for up to three days.
How do I know when the oil is hot enough for frying?
The easiest way is to use a kitchen thermometer and aim for 350°F. If you don’t have one, drop a small bit of batter into the oil—it should sizzle and bubble immediately but not brown too quickly. Always test with the first batch!
What if the batter is too thick or too thin?
If your beignet batter feels too thick to scoop, gently stir in an extra tablespoon of buttermilk. If it’s too thin and spreads out, add a little more flour or cornmeal. Aim for thick, spoonable batter for the best results.
Final Thoughts
There’s just something magical about bringing a platter of Crab Beignets with Remoulade Dipping Sauce to the table—golden, crispy, and downright irresistible. Whether you’re welcoming friends with cocktails or making a special night-in feel celebratory, these little bites always surprise and delight. Roll up your sleeves, gather your ingredients, and let the spirit of New Orleans take over your kitchen!
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Crab Beignets with Remoulade Dipping Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these crispy and flavorful Crab Beignets served with a zesty Remoulade Dipping Sauce. Perfect for a seafood-loving crowd!
Ingredients
For the Crab Beignets:
- 1/2 pound lump crab meat, picked over for shells
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 cup chopped scallions
- 1 tablespoon chopped parsley
- 1 egg
- 1/2 cup buttermilk
- 1 tablespoon mayonnaise
- Vegetable oil for frying
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon chopped capers
- 1 tablespoon chopped pickles or relish
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Crab Beignets: In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cayenne pepper, and Old Bay. Stir in scallions and parsley.
- Mix Wet Ingredients: In another bowl, whisk egg, buttermilk, and mayonnaise until smooth. Combine with dry ingredients and mix. Gently fold in crab meat.
- Fry the Beignets: Heat oil to 350°F, drop batter into oil and fry until golden brown. Drain on paper towels.
- Make the Remoulade Sauce: Mix all sauce ingredients in a bowl until well combined. Adjust seasoning to taste.
- Serve: Enjoy warm beignets with remoulade sauce for dipping.
Notes
- Beignets are best served hot and fresh.
- Remoulade can be refrigerated for up to 3 days.
- For a lighter option, try Greek yogurt instead of some mayo in the sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 3–4 beignets with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 90mg
