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
Scale
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.
