If you are craving a dish that perfectly balances crispy golden delights with the rich, sweet flavor of seafood, you are going to adore this Crab Beignets with Remoulade Dipping Sauce Recipe. It’s a mouthwatering treat where tender lump crab meat comes together with a lightly seasoned batter, fried to perfection, and paired with a zesty remoulade that dances with every bite. Whether you’re serving it for a casual gathering or a special occasion, this recipe is sure to impress and satisfy with its vibrant textures and bold flavors.
Ingredients You’ll Need
This Crab Beignets with Remoulade Dipping Sauce Recipe uses ingredients that are simple yet incredibly impactful. Every element, from the fresh vegetables to the bright spices, plays a crucial role in building a flavor-packed bite and a dipping sauce that enhances those flavors beautifully.
- Lump crab meat: The star ingredient, providing sweet, flaky pieces of seafood that make each beignet irresistible.
- All-purpose flour: Binds the ingredients and creates a light coating that crisps up nicely when fried.
- Cornmeal: Adds a subtle crunch and a hint of earthy flavor, balancing the softness of the crab.
- Green onions, bell pepper, celery: Fresh veggies that bring color, crunch, and a mild herbal note to the batter.
- Eggs: Help hold everything together while adding richness to the overall texture.
- Old Bay seasoning and garlic powder: Classic Cajun spices that introduce warmth and complexity.
- Hot sauce: A splash adds just the right kick to both the beignets and the sauce without overpowering.
- Vegetable oil: Essential for frying to achieve that perfect crispy exterior.
- Mayonnaise, Dijon mustard, ketchup: The creamy base of the remoulade that lends tang and depth.
- Lemon juice and capers: Brighten the sauce with freshness and a slight briny zing.
- Paprika and cayenne pepper: Add a smoky and spicy dimension to the remoulade that complements the beignets.
How to Make Crab Beignets with Remoulade Dipping Sauce Recipe
Step 1: Prepare the Crab Mixture
Start by gently combining the crab meat with the flour, cornmeal, green onions, bell pepper, and celery in a large bowl. These ingredients come together to create a flavorful base that’s bursting with texture and freshness.
Step 2: Whisk the Seasoned Egg Mixture
In a separate bowl, whisk your eggs alongside hot sauce, Old Bay seasoning, garlic powder, salt, and black pepper. This mixture brings layers of seasoning and moisture, ensuring your beignets are well seasoned and hold together beautifully.
Step 3: Combine Crab and Egg Mixtures
Pour the egg mixture into the crab mixture carefully and fold until just combined. The batter should be thick yet moist enough to scoop, which is critical for creating beignets that are crispy outside and tender inside.
Step 4: Heat the Oil
Heat about 2 inches of vegetable oil in a deep fryer or heavy pot to 350° Fahrenheit (175° Celsius). Consistent oil temperature is key for a light and crispy crust without greasiness.
Step 5: Fry the Beignets
Using a spoon or small scoop, drop spoonfuls of the crab mixture into the hot oil. Fry in batches to keep the oil from cooling, ensuring each beignet cooks evenly for about 2 to 3 minutes per side until they turn a gorgeous golden brown.
Step 6: Drain and Prepare Sauce
Once fried, remove the beignets and place them on a paper towel-lined plate to drain excess oil. Meanwhile, whisk together all the remoulade dipping sauce ingredients in a small bowl until smooth and flavorful.
Step 7: Serve Warm
Serve the crab beignets warm alongside the vibrant remoulade dipping sauce. This is where the magic happens—each bite dipped into the tangy, spicy sauce delivers a burst of incredible flavor.
How to Serve Crab Beignets with Remoulade Dipping Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a bright, green contrast that livens up the plate and pairs beautifully with the vibrant sauce.
Side Dishes
This Crab Beignets with Remoulade Dipping Sauce Recipe pairs wonderfully with light, crisp side salads or a refreshing coleslaw to complement the savory richness of the beignets.
Creative Ways to Present
Serve the beignets on a platter sprinkled with a little paprika or Old Bay seasoning for extra color and flavor. You can even present them in mini baskets lined with parchment paper for a fun, festive look that invites sharing.
Make Ahead and Storage
Storing Leftovers
Store leftover crab beignets in an airtight container in the refrigerator for up to 2 days. This keeps them fresh but best enjoyed quickly for optimal texture.
Freezing
You can freeze uncooked beignet batter spooned onto a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding extra frying time, for a convenient future snack.
Reheating
Reheat leftover fried beignets in an air fryer or oven at 350° Fahrenheit for about 5-7 minutes to restore their crispiness without drying them out.
FAQs
Can I use canned crab meat for this recipe?
Absolutely! While fresh lump crab meat offers the best texture and flavor, well-drained canned crab meat can work well in a pinch and still deliver delicious beignets.
Is the remoulade sauce spicy?
The remoulade has a gentle heat from the hot sauce and cayenne but can easily be adjusted to your preference by adding more or less spice.
Can I bake the crab beignets instead of frying?
While frying yields that signature crispiness, you can bake them at 400° Fahrenheit on a greased baking sheet for about 15-20 minutes, flipping halfway through. They won’t be as crunchy but still tasty.
What can I substitute for Old Bay seasoning?
Mild Cajun seasoning or a simple mix of paprika, celery salt, and a pinch of cayenne can stand in if you don’t have Old Bay on hand.
Can I make the remoulade sauce ahead of time?
Yes! The sauce actually improves when allowed to sit in the fridge for an hour or two, letting the flavors meld together beautifully.
Final Thoughts
This Crab Beignets with Remoulade Dipping Sauce Recipe is a true celebration of flavors and textures that will quickly become a favorite in your kitchen. Easy to make and incredibly satisfying, it’s the perfect appetizer or snack to share with friends and family. Don’t wait to give this recipe a try—you’ll love the way these crispy, savory bites and the tangy sauce light up your taste buds.
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Crab Beignets with Remoulade Dipping Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Crispy and flavorful Crab Beignets served with a zesty remoulade dipping sauce. These golden, deep-fried seafood fritters combine lump crab meat with aromatic vegetables and spices, making for an irresistible appetizer or snack perfect for any occasion.
Ingredients
Crab Beignets
- 1 lb lump crab meat, drained and picked over
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup green onions, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 2 large eggs
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Remoulade Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon capers, finely chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare the Crab Mixture: In a large mixing bowl, combine the lump crab meat, all-purpose flour, cornmeal, finely chopped green onions, bell pepper, and celery. Mix gently to integrate the ingredients without breaking up the crab too much.
- Mix the Seasonings: In a separate bowl, whisk together the eggs, optional hot sauce, Old Bay seasoning, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Both Mixtures: Pour the egg and seasoning mixture into the bowl with the crab and vegetable mixture. Gently fold the ingredients together until the mixture is thick but moist enough to hold its shape when scooped.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large pot and heat over medium heat until the oil reaches 350°F (175°C), suitable for frying.
- Fry the Beignets: Using a spoon or small ice cream scoop, carefully drop spoonfuls of the crab mixture into the hot oil. Fry in batches to avoid overcrowding the pot. Cook each side for about 2-3 minutes or until the beignets turn golden brown and crispy.
- Drain the Beignets: Carefully remove the fried crab beignets from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Prepare the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, finely chopped capers, paprika, and cayenne pepper until smooth. Adjust seasonings to taste for balanced flavor.
- Serve: Serve the warm crab beignets alongside the remoulade dipping sauce for dipping enjoyment.
Notes
- Ensure to drain and pick over the crab meat to avoid any shell fragments.
- Maintain oil temperature at 350°F to achieve crispy yet fully cooked beignets without absorbing excess oil.
- Do not overcrowd the fryer; frying in batches helps keep the oil temperature consistent.
- The remoulade sauce can be prepared ahead and refrigerated for enhanced flavor.
- Adjust hot sauce quantities according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
