Crispy Blue Crab Beignets with White Remoulade
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These crispy blue crab beignets are the perfect blend of savory seafood and golden fried goodness, served with a tangy white remoulade sauce for dipping. They make an excellent appetizer or snack for seafood lovers
Ingredients
- 1/2 pound blue crab meat
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 egg, beaten
- 1/2 cup milk
- 2 green onions, chopped
- 1 tablespoon fresh parsley, chopped
- Vegetable oil for frying
White Remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers, chopped
- 1 garlic clove, minced
- 1 teaspoon hot sauce
- Salt and pepper to taste
Instructions
Beignets:
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
- In another bowl, mix the egg, milk, green onions, and parsley.
- Gently fold the wet ingredients into the dry ingredients until combined.
- Add the crab meat, mixing gently to avoid breaking up the crab too much.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Drop spoonfuls of the crab mixture into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
White Remoulade:
- In a small bowl, mix all the ingredients for the remoulade until well combined.
- Adjust seasoning with salt and pepper as needed.
- Serve the crab beignets hot with the white remoulade for dipping.
Notes
For a spicier version, increase the amount of cayenne pepper or add more hot sauce to the remoulade. Serve with lemon wedges for an extra tangy finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Southern, Cajun
Nutrition
- Calories: 220 per serving (estimate)
- Fat: 10g
- Carbohydrates: 15g
- Protein: 14g
Imagine biting into a hot, crispy beignet, only to discover a delicate, sweet crab filling waiting inside. Dip it into a zesty, creamy remoulade, and you’ve got a match made in culinary heaven! These Blue Crab Beignets are where Carolina’s seafood heritage meets New Orleans flair, offering a dish that’s equal parts indulgent, flavorful, and downright unforgettable. Whether you’re planning a dinner party or just craving something fun to cook, these beignets will not disappoint.
This recipe isn’t just about frying dough—it’s about bringing together two beloved food cultures and giving them a delicious twist. So, grab your apron, turn up the heat, and let’s dive into the ingredients, process, and some tips for making your own batch of perfect Blue Crab Beignets.
Ingredients: Building the Beignet Magic
For these beignets, you need a few key ingredients. The star of the show is the blue crab, but the supporting cast—spices, aromatics, and creamy elements—also play essential roles.
Beignet Ingredients
- 1 lb blue crab meat (preferably fresh, or high-quality canned)
- 2 large eggs
- 1 cup mayonnaise
- 2 tbsp Creole mustard (or substitute with coarse-grain mustard)
- 2 tsp fresh lemon juice
- ¼ cup scallions, thinly sliced
- ¼ cup red onion, finely diced
- 1½ tsp kosher salt
- ½ tsp black pepper
- Pinch of cayenne pepper (adjust based on your spice tolerance)
- 1 cup panko breadcrumbs (for structure and crispiness)
- Canola oil (for frying)
White Remoulade Sauce Ingredients
- ¼ cup yellow onion, finely chopped
- ¼ cup scallions, finely chopped
- Zest and juice of ½ a lemon
- ½ tsp Worcestershire sauce
- 1 cup mayonnaise
These ingredients come together to create a harmonious blend of flavors: the sweetness of crab, the tanginess of lemon, and the subtle heat from cayenne and mustard.
Step-by-Step: How to Make Blue Crab Beignets
1. Prepare the Crab Meat
Before mixing the batter, take your time to carefully pick through the crab meat. This step is crucial to remove any lingering shell pieces. It’s tedious, but you don’t want anyone biting into a crunchy surprise!
2. Make the Batter
In a large mixing bowl, whisk the eggs until light and frothy. Stir in the mayonnaise, mustard, and lemon juice until smooth and creamy. Then, fold in the scallions, red onion, salt, black pepper, and cayenne. These aromatics bring a burst of flavor to complement the crab’s natural sweetness.
3. Add the Panko and Crab Meat
Gently fold the panko breadcrumbs into the mixture, followed by the crab meat. Be careful not to overmix—you want to keep the crab lumps intact to maintain that soft, tender texture.
4. Chill the Batter
Place plastic wrap over the bowl and refrigerate the batter for a minimum of one hour Chilling helps the mixture firm up, making it easier to handle when frying.
5. Heat the Oil
Pour 2 inches of canola oil into a deep skillet or pot and heat it to 350°F. Maintaining the right temperature is key to achieving a perfectly crisp exterior. Use a thermometer to monitor the heat—too hot, and the outside will burn before the inside cooks; too cold, and the beignets will soak up too much oil.
6. Fry the Beignets
Using two spoons, scoop and shape small portions of the batter into rough balls. Gently drop them into the hot oil, frying in batches to avoid crowding the pan. Fry each batch for 1-2 minutes, flipping as needed, until golden brown.
7. Drain and Keep Warm
Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate. If you need to keep them warm while frying the remaining batches, place them in a 200°F oven.
How to Make the Perfect White Remoulade Sauce
The White Remoulade Sauce is the unsung hero of this dish. Its bright, tangy flavor cuts through the richness of the beignets, making each bite even more delightful.
1. Mix the Ingredients
Combine the chopped onion, scallions, lemon zest, lemon juice, Worcestershire sauce, and mayonnaise in a small bowl. Stir until smooth and well-blended.
2. Let It Chill
For the best flavor, refrigerate the sauce for at least 30 minutes (or up to 8 hours). This allows the flavors to meld and develop.
Why Blue Crab Beignets Are More Than Just a Snack
These beignets offer more than great taste—they’re a fusion of cultures and flavors. The combination of North Carolina’s blue crab with New Orleans-inspired cooking techniques creates a dish that feels both familiar and exciting.
Health Benefits
- Lean Protein
- Crab meat is low in fat and high in quality protein, supporting muscle health and energy levels.
- Omega-3 Fatty Acids
- Omega-3s are recognized for their ability to reduce inflammation, enhance heart health, and promote brain function.
- Vitamin B12
- Crab meat is rich in B12, which helps maintain nerve function and prevent fatigue.
- Low Saturated Fat
- While the beignets are fried, canola oil keeps the dish light and reduces the overall saturated fat content.
Expert Tips for Success
1. Fresh Crab Makes All the Difference
Whenever possible, use fresh blue crab for the best flavor. If fresh isn’t available, opt for high-quality canned or frozen crab—but be sure to drain it thoroughly.
2. Don’t Skip the Chill Time
Chilling the batter makes it easier to shape and fry, preventing the beignets from falling apart in the oil.
3. Fry in Small Batches
Overcrowding the pan lowers the oil temperature, resulting in soggy beignets. Fry them in batches for the best texture.
4. Serve Hot and Fresh
Beignets are at their best when enjoyed fresh from the fryer. If you’re serving them later, keep them warm in a low oven to maintain their crispness.
Customizing Your Beignets
Spicy Twist
If you love heat, add more cayenne or some chopped jalapeños to the batter.
Seafood Variations
Not a fan of crab? Try making these beignets with shrimp, lobster, or even crawfish.
Gluten-Free Option
Use gluten-free breadcrumbs to make the recipe suitable for those with dietary restrictions.
When and Where to Serve Blue Crab Beignets
These versatile beignets are perfect for a variety of occasions:
- Dinner Parties: Serve as an elegant appetizer to impress your guests.
- Game Day Snacks: Swap out chips and dip for these fun, flavorful bites.
- Holiday Gatherings: Add a coastal twist to your holiday spread.
No matter the occasion, these beignets will steal the show!
The Carolina-New Orleans Culinary Connection
While New Orleans is famous for its sweet beignets, the addition of crab brings a distinctly Carolina flair to the dish. This recipe celebrates the best of both culinary traditions—paying homage to the vibrant seafood culture of the Carolinas and the bold, soulful flavors of New Orleans.
Final Thoughts: Why You Need to Try This Recipe Today
There’s something deeply satisfying about making and enjoying Blue Crab Beignets. It’s not just about the flavors—it’s about the joy of creating something unique, sharing it with others, and celebrating regional traditions.
Whether you’re cooking for a crowd or indulging on your own, these beignets offer an unforgettable experience. So, gather your ingredients, heat the oil, and let the magic of frying fill your kitchen with delicious aromas.
Your guests—and your taste buds—will thank you.
Written by Emma Lafifi