Southern Crab Beignets with White Remoulade Sauce
These mouthwatering Southern Crab Beignets will add a touch of the South to your dinner. These delightfully crispy, light, and full of sweet crab meat beignets are a lovely take on a classic New Orleans dish. These flavorful nibbles, enhanced with a dash of cayenne pepper, fresh scallions, and tangy Creole mustard, are ideal as an appetizer or snack. Serve them with a rich, creamy White Remoulade Sauce to create a meal with mouthwatering textures and powerful tastes. These crab beignets will surely wow and fill you up whether you’re serving them at a party or having them for a quiet dinner.
Ingredients
For the Crab Beignets
-
- 1 lb blue crab meat or any good-quality crab meat
- 2 large eggs
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or coarse grain mustard)
- 2 teaspoons fresh lemon juice
- 1/4 cup thinly sliced scallions
- 1/4 cup finely diced red onion
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 cup Panko bread crumbs
- Canola oil for frying
For the White Remoulade Sauce
- 1 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 tablespoon capers, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1/2 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, minced
- Salt and pepper, to taste
Directions for Making Crab Beignets:
- To make the crab mixture, beat the eggs, mayonnaise, Creole mustard, and fresh lemon juice together well in a large mixing dish. Add the finely chopped red onion, thinly sliced scallions, black pepper, and a dash of cayenne. Blend well.
- Add the bread crumbs and crab. Take care not to break up the crab too much when you gently fold the crab flesh into the mixture. After adding the Panko bread crumbs, stir everything together just until incorporated.
- Form the Beignets: Roll the mixture into tiny balls, approximately 1-2 teaspoons each, using a spoon or small ice cream scoop. After shaping, transfer the beignets to a baking sheet and chill them for a minimum of fifteen minutes. This facilitates the mixture’s firming and makes frying it simpler.
- Heat the Oil: Preheat two to three inches of canola oil to 350°F (175°C) in a big pot with a thick bottom or deep fryer.
- Deep-fry the Beignets: Gently place a few of beignets into the heated oil, taking care not to pack the saucepan too full. Fry, rotating periodically, for about 3–4 minutes, or until the beignets are crispy and golden brown on both sides. Continue with the leftover beignets.
- Stay Warm: While you cook the remaining beignets, place the fried ones on a baking sheet and keep them warm in a low oven (approximately 200°F).
- Regarding the Sauce White Remoulade:
- Combine the ingredients: Mix the mayonnaise, Worcestershire sauce, chopped garlic, spicy sauce (if using), chopped capers, lemon juice, and horseradish in a small bowl until well combined.
Relax: To let the flavors settle, place the sauce in the refrigerator for at least fifteen minutes. - Present the Beignets:
Arrange the heated crab beignets with a side of White Remoulade Sauce for dipping on a serving plate. If preferred, garnish with extra finely chopped parsley or scallions.
In summary
Any gathering would benefit from the blast of Creole flavor these Southern Crab Beignets with White Remoulade Sauce provide. They are the ideal appetizer or party snack because of their crispy outside and soft, tasty within. Each mouthful of this delectably balanced delight embodies the spirit of Southern cuisine, especially when paired with the creamy and tangy remoulade sauce. When you serve them at your next gathering, you’ll quickly find that they’re a hit!