If you’re craving a scrumptious appetizer that bursts with flavor and texture, then you absolutely have to try this Crab Beignets with Remoulade Dipping Sauce Recipe. These golden, crispy fritters hide tender, sweet lump crab meat inside, accented with fresh herbs and just the right hint of spice. Paired with a bold, tangy remoulade sauce, they’re inspired by the vibrant tastes of New Orleans and guaranteed to impress any crowd. Whether you’re hosting a party or seeking a special treat, this recipe brings irresistible Cajun charm right to your kitchen.
Ingredients You’ll Need
The magic of this Crab Beignets with Remoulade Dipping Sauce Recipe lies in its simple but thoughtfully selected ingredients. Each one plays a crucial role, from the crisp batter to the zesty dipping sauce, creating a perfect balance of taste, texture, and color.
- 1 cup all-purpose flour: The golden, crispy base for the beignet batter.
- 1 teaspoon baking powder: Helps achieve a light, airy texture in the fritters.
- ½ teaspoon salt: Enhances all the wonderful flavors.
- ½ teaspoon cayenne pepper: Adds a gentle kick that lifts the dish.
- 2 large eggs: Bind the batter and add richness.
- ½ cup whole milk: Keeps the batter smooth and tender.
- 1 tablespoon Dijon mustard: Injects subtle tanginess both in the batter and sauce.
- 1 tablespoon fresh lemon juice: Brightens the flavor and balances richness.
- 2 green onions (finely chopped): Provide fresh, mild onion notes and color.
- 2 tablespoons fresh parsley (chopped): Infuses herbal freshness that complements the crab.
- 8 oz lump crab meat (picked over for shells): The star ingredient—sweet, tender, and succulent.
- Vegetable oil (for frying): Ensures perfectly crisp and golden beignets.
- ½ cup mayonnaise: Forms the creamy base of the remoulade sauce.
- 1 tablespoon capers (chopped): Add bright, briny bursts to the sauce.
- 1 tablespoon sweet relish: Brings a hint of sweetness and texture contrast.
- 1 teaspoon hot sauce: Injects a spicy kick that wakes up your taste buds.
- 1 teaspoon paprika: Introduces smokiness and warmth to the sauce.
- 1 small garlic clove (minced): Adds depth and savory aroma.
- Salt and pepper to taste: Essential seasonings to round out the flavors.
How to Make Crab Beignets with Remoulade Dipping Sauce Recipe
Step 1: Prepare the Remoulade Sauce
Start by mixing all the remoulade ingredients in a small bowl until smooth and creamy. This sauce is where the tangy, spicy personality of the dish truly shines, so take your time blending those flavors. Once combined, cover and refrigerate it for at least 30 minutes—this resting period really helps the flavors marry beautifully while you move on to the beignets.
Step 2: Mix the Dry Ingredients for the Beignets
In a large bowl, whisk together the flour, baking powder, salt, and cayenne pepper. These dry ingredients create that deliciously crispy shell we crave in a perfect beignet. Mixing these first ensures even distribution of the leavening and spice throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, Dijon mustard, and fresh lemon juice until fully blended. This mixture brings moisture and a lovely tang that balances the richness of the crab meat. Combining the wet ingredients separately helps you achieve a smooth batter without overmixing.
Step 4: Bring Wet and Dry Mixtures Together and Fold in Crab
Pour the wet ingredients into the dry and gently stir until just combined—you want a lumpy, thick batter, not a smooth one. Next, carefully fold in the green onions, parsley, and the lump crab meat. The gentle folding keeps those sweet crab lumps intact, delivering every bite filled with delightful morsels rather than shredded crab.
Step 5: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Using a small cookie scoop or spoon, drop heaping tablespoons of batter into the hot oil, frying in batches to avoid overcrowding. Fry for 3 to 4 minutes total, turning occasionally, until each beignet is beautifully golden and crispy on all sides. Transfer the cooked beignets to paper towels to drain excess oil and keep them crisp.
How to Serve Crab Beignets with Remoulade Dipping Sauce Recipe
Garnishes
To elevate your presentation, sprinkle freshly chopped parsley or thinly sliced green onions on top. A subtle dusting of smoked paprika can also add a pop of color and extra warmth. These garnishes not only look inviting but enhance the fresh, herbaceous notes already in the beignets.
Side Dishes
For a well-rounded Southern-inspired spread, serve your crab beignets alongside a crisp simple salad with a vinaigrette or some zesty coleslaw. A side of Cajun-spiced dirty rice or grilled vegetables can also complement the flavors without overpowering the delicate crab taste. This pairing keeps the focus where it should be—the irresistible beignets with remoulade sauce.
Creative Ways to Present
If you’re hosting, consider stacking the beignets on a rustic wooden board with small ramekins of remoulade sauce for dipping. For a chic party appetizer, serve bite-sized versions speared with cocktail picks alongside mini salad greens dressed lightly with lemon. You could also fill hollowed baguette slices with a few beignets and drizzle remoulade on top for a fancy “crab slider” style snack.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. To keep the crispiness intact, place paper towels beneath and above the beignets to absorb any lingering moisture. Store the remoulade dipping sauce separately in a covered container.
Freezing
You can freeze cooked crab beignets by laying them in a single layer on a baking sheet and placing them in the freezer until solid. Then transfer them to a freezer-safe bag or container. They keep well for up to 1 month. Freeze the remoulade sauce separately; it does not freeze well due to its creamy consistency.
Reheating
For the crispiest reheated beignets, warm them in a preheated oven at 375°F (190°C) for about 5 to 7 minutes. Avoid microwaving, as this will make them soggy. Serve warm with freshly chilled remoulade dipping sauce for that perfect flavor combo.
FAQs
Can I use canned crab meat for the beignets?
While canned crab meat can work in a pinch, using fresh or high-quality lump crab meat greatly improves both the texture and flavor of the beignets. The lumps stay tender and intact, giving you that luxurious bite we all love.
How spicy are these Crab Beignets with Remoulade Dipping Sauce Recipe?
The recipe has a mild to medium heat level thanks to the cayenne in the batter and hot sauce in the remoulade. You can easily adjust the spice by reducing or increasing these ingredients according to your heat tolerance.
Can I bake the crab beignets instead of frying?
Frying is key to achieving the signature crispiness and golden color of beignets, so baking won’t give the same texture or flavor. If you prefer baking, consider turning them into crab fritters baked in a muffin tin but expect a softer finish.
Is the remoulade sauce versatile?
Absolutely! The remoulade sauce is a wonderfully versatile condiment that pairs perfectly with other seafood, grilled meats, roasted vegetables, and even as a sandwich spread. Making a big batch to keep on hand is a great idea.
How do I prevent the crab from breaking up too much in the batter?
Gently folding in the crab at the final stage and avoiding stirring or mixing vigorously helps maintain those beautiful lump pieces. Treat the crab delicately to keep your beignets full of that sweet, chunky crab goodness.
Final Thoughts
This Crab Beignets with Remoulade Dipping Sauce Recipe is one of those dishes that brings a little celebration to any gathering. The crispy exterior and luscious crab inside paired with that zesty remoulade create a perfect harmony of flavors and textures. I’m thrilled every time I make them and hope you will be too—so roll up your sleeves and dive into a true taste of New Orleans right at home!
Print
Crab Beignets with Remoulade Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 beignets
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun, Southern
Description
Crab Beignets with Remoulade Dipping Sauce are crispy, golden fritters filled with sweet lump crab meat, fresh herbs, and a hint of spice. Fried to perfection, these beignets are paired with a bold and tangy remoulade sauce, making them an irresistible appetizer inspired by New Orleans flavors, perfect for parties or special occasions.
Ingredients
For the Crab Beignets:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 8 oz lump crab meat, picked over for shells
- Vegetable oil (for frying)
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon sweet relish
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Remoulade Sauce: In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, sweet relish, hot sauce, paprika, lemon juice, minced garlic, and chopped parsley. Mix thoroughly until smooth. Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, and cayenne pepper until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, Dijon mustard, and fresh lemon juice until smooth and well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to maintain a light texture.
- Fold in Crab and Herbs: Gently fold in the finely chopped green onions, fresh parsley, and lump crab meat. Handle the crab delicately to keep some large pieces intact for texture.
- Heat Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature for accurate frying.
- Fry the Beignets: Using a small cookie scoop or spoon, carefully drop heaping tablespoons of the batter into the hot oil, frying in small batches to avoid overcrowding. Cook each batch for 3 to 4 minutes, turning occasionally, until the beignets turn golden brown and crispy on all sides.
- Drain Beignets: Remove the fried beignets with a slotted spoon and transfer them onto paper towels to drain excess oil.
- Serve: Serve the warm crab beignets immediately alongside the chilled remoulade dipping sauce for a delicious appetizer.
Notes
- For extra crispy beignets, let the batter rest for 10 minutes before frying.
- You can make smaller, bite-sized beignets for party appetizers.
- Use high-quality lump crab meat for the best flavor and texture.
