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
Scale
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
