The best flavors of New Orleans combined with Blue Crab from the Carolina Coast is an unbeatable combination. These crab beignets are full of flavor, with a crunchy fried exterior and a delicious white remoulade sauce for dipping.
- 1 lb blue crab meat or any crab meat
- 2 large eggs
- 1 cup mayonnaise
- 2 tbsp Creole mustard or, coarse grain mustard
- 2 tsp fresh lemon juice
- 1/4 cup thinly sliced scallions
- 1/4 cup finely diced red onion
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- Pinch cayenne pepper
- 1 cup Panko bread crumbs
- Canola oil for frying
- 1 cup White Remoulade Sauce**
Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
In a medium bowl, whisk the eggs until they’re light and foamy and then whisk in the mayonnaise and mustard.
Use a spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
Fold in the Panko and then gently fold in the crabmeat so it doesn’t get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
In a large, deep skillet or pot, heat 2 inches of canola oil to 350 F.
Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, approximately 1 to 2 minutes.
Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
You can keep the cooked beignets warm in a 200 F oven if desired.
Serve with White Remoulade Sauce.
**White Remoulade Sauce:
- ¼ cup yellow onion finely chopped
- ¼ cup scallions finely chopped
- Zest and juice of 1/2 of lemon
- ½ tsp Worcestershire sauce
- 1 cup mayonnaise
Combine all the ingredients in a bowl and chill at least 30 minutes or up to 8 hours to allow the flavors to develop before serving.
Recipe and photo from HowToFeedALoon.com