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Southern Crab Beignets with Tangy Remoulade Sauce

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Southern Crab Beignets are crispy, golden seafood fritters filled with sweet lump crab meat, vegetables, and Cajun spices. Served with a tangy remoulade sauce, they make an impressive appetizer for gatherings and special occasions.

Ingredients

  • 1 lb lump crab meat
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 cup milk
  • 3 green onions, finely chopped
  • 1/4 cup red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tsp 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 tbsp capers, chopped
  • 1 clove garlic, minced
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, horseradish, hot sauce, capers, garlic, paprika, salt, and pepper. Mix well and refrigerate until ready to serve.
  2. In a large mixing bowl, whisk together the flour, baking powder, Cajun seasoning, salt, and black pepper.
  3. In a separate bowl, whisk the eggs and milk until fully combined.
  4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
  5. Fold in the crab meat, green onions, red bell pepper, and garlic, taking care not to break up the crab meat too much.
  6. Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
  7. Using a small scoop or spoon, carefully drop portions of batter into the hot oil.
  8. Fry in batches for 2 to 3 minutes per side, until golden brown and cooked through.
  9. Transfer the beignets to a paper towel-lined plate to drain excess oil.
  10. Serve immediately with the chilled remoulade sauce.

Notes

  • Add finely chopped jalapeños for extra heat.
  • Substitute part of the crab meat with shrimp for a mixed seafood version.
  • Mix in shredded cheddar cheese for added richness.
  • Use Old Bay seasoning instead of Cajun seasoning for a different flavor profile.
  • Fresh parsley or chives add brightness and color.
  • Store leftover beignets in the refrigerator for up to 3 days.
  • Reheat in a 350°F oven for 8 to 10 minutes or in an air fryer for 4 to 5 minutes.
  • Freeze cooked and cooled beignets for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/southern-crab-beignets-with-tangy-remoulade-sauce/