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
Scale
- 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