Two beloved New Orleans foods come together in one knockout party bite. It’s hard to find the words to describe how delicious this recipe is. Crunchy on the outside with a luxuriously crab meat-filled inside. The flavor and texture is simply out of this world.
HOW TO MAKE SOUTHERN CRAB BEIGNETS AT HOME
We just can’t rave about these Southern Crab Beignets enough! And they are really very easy to make!
If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste. All the other ingredients compliment the crab beautifully, and give just enough Cajun heat to make it worthwhile.
What we love about these crab beignets is that they stay so nice and tender on the inside. All the flavors meld together so nicely, and as we said, its all about the crab. Oh, yes! By the way, if you think these look good, you’d probably also love Bacon Parmesan Cheese Puffs!
And just a minute or two in some hot oil produces the most amazingly crisp and crunchy exterior, and yet still the most tender, succulent crab mixture on the inside. One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.
And, did we mention how creamy, crabby and ridiculously delicious the inside is? Oh we did? Well, we want to make sure you believed us. I mean, just look these babies and tell us you are not getting yourself worked into a frenzy ready to whip up a batch as soon as humanly possible?!
Now, let’s get onto to making this Southern Crab Beignets recipe!
These Southern Crab Beignets are supremely delicious. Try and find blue crab meat from your fish mongor or seafood market. If you can’t find blue crab, any good quality crab meat will do. Amazing!
Course: AppetizerCuisine: AppetizerKeyword: Crab, party food, SeafoodPrep Time: 20 minutes Cook Time: 6 minutes Total Time: 26 minutes Servings: 8 people Calories: 376kcal
Southern Crab Beignets
- 2 large eggs
- 1 lb blue crab meat or any good-quality crab meat
- 2 tbsp Creole mustard or coarse grain mustard
- 1 cup mayonnaise
- 1/4 cup thinly sliced scallions
- 2 tsp fresh lemon juice
- 1/4 cup finely diced red onion
- 1/2 tsp black pepper
- 1 1/2 tsp Kosher salt
- 1 cup Panko bread crumbs
- Pinch cayenne pepper
- 1 cup White Remoulade Sauce
- Canola oil for frying
- 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 bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
- Use a wooden 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 inces 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, 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.