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
Scale
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
