Get ready to fall head-over-heels for Crab Beignets with Remoulade Dipping Sauce! This irresistible bite brings golden, crisp beignets bubbling with tender lump crab and a bold Cajun spirit, paired with the most luscious, zesty remoulade you’ve ever dipped into. Every savory morsel delivers a taste of the Gulf Coast — perfect for parties or those dreamy nights when you want something special. Once you try this recipe, you’ll understand why Crab Beignets with Remoulade Dipping Sauce has become my go-to seafood treat.
Ingredients You’ll Need
The beauty of these Crab Beignets with Remoulade Dipping Sauce is that you don’t need an endless shopping list, just a handful of flavorful ingredients that each add something essential. With every bite, you’ll taste the balance of creamy, spicy, fresh, and flaky goodness. Here’s how each ingredient contributes to the end result:
- Lump crab meat: Tender, sweet, and meaty crab is the absolute star; check carefully for shells before using.
- All-purpose flour: Provides the structure that helps puff and crisp the beignets as they fry.
- Baking powder: Gives the batter its signature airy, pillowy lift.
- Cayenne pepper: Adds just the right amount of heat and complexity; adjust to taste if you like it milder or spicier.
- Paprika: Brings a gentle earthy note and color to the beignets.
- Garlic powder: Infuses subtle garlicky savoriness into each bite.
- Salt: Brightens all the other flavors and keeps things perfectly seasoned.
- Green onions: Offer a pop of color and a fresh, mild onion crunch.
- Fresh parsley: Adds herby brightness and a beautiful finish inside and out.
- Large egg: Binds everything together and helps keep the beignets moist.
- Whole milk: Makes the batter rich and just the right consistency for frying.
- Vegetable oil for frying: Choose a neutral, high-smoke-point oil for the crispiest results.
- Mayonnaise: The creamy base for a silky remoulade sauce.
- Dijon mustard: Gives the sauce backbone and a little sharp edge.
- Prepared horseradish: Adds subtle heat and signature remoulade flavor.
- Ketchup: Brings a touch of sweetness and tomato tang to the sauce.
- Hot sauce: Offers a zippy, spicy kick (use your favorite brand).
- Lemon juice: Brightens and balances all the creamy, rich flavors.
- Garlic (minced): Melds into the sauce and perfumes every dip.
- Finely chopped pickles or relish: Gives just enough briny crunch to make the sauce sing.
- Paprika (for remoulade): Echoes the spice in the beignet and rounds out the flavors.
- Salt and pepper (to taste): Essential for seasoning the remoulade just right.
How to Make Crab Beignets with Remoulade Dipping Sauce
Step 1: Mix the Dry Ingredients
Begin by whisking together the flour, baking powder, cayenne, paprika, garlic powder, and salt in a large mixing bowl. This base is your guarantee for pillow-soft beignets—every spice infuses the batter, so every bite has just the right hint of Cajun flair.
Step 2: Add the Fresh Flavors
Add the chopped green onions and parsley right into the dry mixture. The green onions lend a crisp bite and subtle sharpness, while parsley keeps things fresh. Stir to disperse so every beignet gets some herby goodness.
Step 3: Bring It All Together
In another bowl, beat together the egg and milk until smooth. Fold the wet mixture into your dry ingredients, gently stirring just until barely combined. Over-mixing can make the beignets tough—stop as soon as it comes together!
Step 4: Add the Crab
Gently fold in the lump crab meat, taking care not to break up those beautiful chunks. The goal is bites filled with tender, whole pieces of crab throughout your beignets.
Step 5: Heat the Oil
Pour about two inches of vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). A thermometer is your friend here—hot, steady oil ensures a crisp, golden crust without greasiness.
Step 6: Fry the Beignets
Drop heaping tablespoons of batter into the sizzling oil. Work in batches to keep the oil temperature steady and avoid crowding. Fry for 3 to 4 minutes per batch, turning occasionally, until the beignets are puffed, golden, and cooked through.
Step 7: Drain and Cool
Use a slotted spoon to transfer the fried beignets onto a paper towel-lined plate. This helps absorb any extra oil and keeps them beautifully crisp on the outside.
Step 8: Make the Remoulade
While the beignets cool just a bit, whip up the remoulade: simply stir together all its ingredients in a bowl until silky and smooth. Chill if you have time; the flavors only get better as they meld together.
Step 9: Serve and Enjoy!
Arrange your Crab Beignets with Remoulade Dipping Sauce on a platter and serve while hot and crunchy, with the sauce alongside for dunking. Get ready for major happy-table vibes!
How to Serve Crab Beignets with Remoulade Dipping Sauce
Garnishes
Scatter a bit of extra chopped parsley, a squeeze of lemon, or a sprinkling of paprika over the platter just before serving. These simple touches will make your Crab Beignets with Remoulade Dipping Sauce look ultra-inviting and add fresh brightness right before the first bite.
Side Dishes
Pair these beignets with crisp coleslaw, a light green salad, or even a spicy corn and tomato salsa. For a heartier platter, they’re fantastic alongside seasoned fries or a bowl of creamy grits, letting those Southern roots shine.
Creative Ways to Present
For a party-ready vibe, pile the beignets into parchment-lined baskets or serve each Crab Beignet with its own mini cup of remoulade for easy, elegant bite-sized snacking. Or, try stacking them on skewers for a fun bayou-inspired appetizer tower!
Make Ahead and Storage
Storing Leftovers
Any leftover Crab Beignets with Remoulade Dipping Sauce can be kept in an airtight container in the refrigerator for up to 2 days. The remoulade can be made ahead and will hold beautifully for about a week, covered.
Freezing
If you want to enjoy these later, let the beignets cool completely, then arrange them in a single layer on a baking sheet to freeze for about an hour. Once solid, transfer to a zip-top bag. They’ll keep for up to 2 months without losing their texture.
Reheating
The best way to bring back the crispiness is to reheat the beignets in a 375°F oven or air fryer for 8-10 minutes until hot and crunchy again. Skip the microwave if possible to avoid a soggy texture.
FAQs
Can I substitute another type Appetizer
Absolutely! Shrimp or even chopped cooked fish can be used instead of crab. Just make sure to drain off any extra moisture to help the batter fry up nice and crisp.
Is it possible to make the batter in advance?
Yes, you can mix the batter for Crab Beignets with Remoulade Dipping Sauce up to one hour ahead. Keep it covered in the fridge until you’re ready to fry, for extra convenience at party time.
What oil is best for frying beignets?
Use any neutral oil with a high smoke point, such as vegetable or canola oil. These will help your beignets develop that perfect golden crunch without adding unwanted flavor.
How do I keep beignets warm if I’m making a double batch?
Place fried beignets on a baking sheet in the oven at 200°F while you finish frying the rest. This way, every Crab Beignet will stay warm and crispy until they’re all ready to serve.
Can I make the remoulade sauce spicier?
Definitely! Just add more hot sauce or a dash of cayenne to bring the heat level up to your liking. You can even toss in a little extra horseradish for a tangy kick.
Final Thoughts
Crab Beignets with Remoulade Dipping Sauce is pure joy on a plate—crispy, savory, creamy, and just a little bit fancy. Invite some friends, pour a cold drink, and treat yourself to a serious flavor celebration. These beignets are a recipe you’ll want to make on repeat!
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Crab Beignets with Remoulade Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 12 beignets)
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun/Creole
- Diet: Non-Vegetarian
Description
These Crab Beignets with Remoulade Dipping Sauce are a delightful appetizer featuring tender lump crab meat in a flavorful batter, fried to golden perfection and served with a zesty homemade remoulade sauce. Perfect for seafood lovers and those who enjoy a taste of Cajun cuisine.
Ingredients
For the Beignets:
- 1 cup lump crab meat (picked over for shells)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 large egg
- â…“ cup whole milk
- vegetable oil for frying
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 clove garlic (minced)
- 1 tablespoon finely chopped pickles or relish
- ½ teaspoon paprika
- salt and pepper to taste
Instructions
- Prepare the Beignet Batter: In a large bowl, whisk together the flour, baking powder, cayenne, paprika, garlic powder, and salt. Add green onions and parsley. In a separate bowl, mix egg and milk, then combine with dry ingredients. Gently fold in the crab meat.
- Fry the Beignets: Heat oil in a pot to 350°F. Drop batter by spoonfuls into the oil, fry until golden brown and cooked through, about 3–4 minutes per batch. Drain on paper towels.
- Make the Remoulade Sauce: Combine all sauce ingredients in a bowl, mix well. Chill until serving.
- Serve: Enjoy the warm crab beignets with the remoulade sauce for dipping.
Notes
- Best served hot and fresh.
- Batter can be prepared up to 1 hour ahead and chilled.
- For extra flavor, consider adding a splash of Old Bay seasoning.
Nutrition
- Serving Size: 3 beignets with sauce
- Calories: 340
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg
