Description
Deliciously crispy Crab Beignets served with a tangy and spicy Remoulade Dipping Sauce. These golden fried fritters blend lump crab meat with fresh vegetables and spices, perfect for a flavorful appetizer or snack in just 25 minutes.
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 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 combine the ingredients evenly.
- Mix Egg and Seasonings: In a separate bowl, whisk together eggs, optional hot sauce, Old Bay seasoning, garlic powder, salt, and black pepper until fully blended.
- Combine Mixtures: Pour the egg mixture into the crab mixture. Gently fold together until well combined, ensuring the mixture is thick but moist enough to hold shape when scooped.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep fryer or large heavy-bottomed pot and heat over medium heat to 350°F (175°C), ensuring the oil is hot enough for frying.
- Fry Crab 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 pan. Cook each side for about 2-3 minutes, or until golden brown and crispy.
- Drain Beignets: Remove the fried crab beignets from oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Prepare Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, finely chopped capers, paprika, and cayenne pepper. Taste and adjust seasoning if needed.
- Serve: Serve the warm crab beignets immediately with the remoulade dipping sauce on the side for dipping and added flavor.
Notes
- Ensure the oil temperature is maintained at 350°F for crispy, non-greasy beignets.
- Do not overcrowd the frying pot to prevent the oil temperature from dropping and soggy beignets.
- The hot sauce in the recipe is optional; adjust to your preferred spice level.
- Use fresh lump crab meat for best flavor and texture.
- Drain the crab meat well to avoid excess moisture in the batter which could affect frying.
- Remoulade sauce can be made ahead and refrigerated for up to 2 days.
