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
Scale
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
