Southern Crab Beignets with Tangy Remoulade Sauce are crispy, golden bites packed with sweet crab meat and savory seasonings. Paired with a creamy, zesty remoulade, they make an impressive appetizer, snack, or brunch dish.
Total Time:35 minutes
Yield:6 servings (18 to 24 beignets)
Ingredients
1 lb fresh lump crab meat
1 cup all-purpose flour
1 tsp baking powder
2 eggs
1/2 cup milk
2 green onions, finely chopped
2 cloves garlic, minced
1 tsp Creole or Cajun seasoning
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil, for frying
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp prepared horseradish
1 tsp hot sauce
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Instructions
Prepare the remoulade sauce by combining the mayonnaise, Dijon mustard, lemon juice, horseradish, hot sauce, paprika, garlic powder, salt, and pepper in a bowl. Stir well and refrigerate until ready to serve.
In a large mixing bowl, whisk together the flour, baking powder, Cajun seasoning, salt, and black pepper.
In a separate bowl, whisk the eggs and milk until smooth.
Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
Fold in the crab meat, green onions, and minced garlic, being careful not to break up the crab too much.
Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
Using a small scoop or spoon, carefully drop portions of batter into the hot oil.
Fry the beignets in batches for 2 to 3 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with the chilled remoulade sauce.
Notes
Add finely diced bell peppers for extra color and sweetness.
Use shrimp instead of crab for a different seafood variation.
Mix in shredded Parmesan cheese for added richness.
Store leftover beignets in the refrigerator for up to 3 days.
Reheat in a 350°F oven or air fryer for 5 to 7 minutes until crispy.
The remoulade sauce can be refrigerated separately for up to 5 days.
