Description
Crispy, savory Cajun crab beignets served with a tangy homemade remoulade dipping sauce. These delicious seafood bites are made with crabmeat and a cajun-seasoned beer batter that fries up light and airy, perfect for appetizers or party snacks.
Ingredients
Units
Scale
- For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1/2 tbsp Dijon mustard
- 1 tsp horseradish
- 1 tsp paprika
- 2 minced garlic cloves
- 1 tsp parsley
- 1/2 tsp white vinegar
- 1 tsp Worcestershire sauce
- 1 tbsp hot sauce
- 1/2 tsp Cajun seasoning
- For the Crab Beignets:
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tbsp baking powder
- 1 tsp Creole seasoning
- 1/2 tsp salt
- 1 cup beer
- 1 egg
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 8 oz crabmeat, picked over for shells
- Canola oil, for frying
Instructions
- Make the Remoulade Sauce: In a small mixing bowl, combine the mayonnaise, Dijon mustard, horseradish, paprika, minced garlic, parsley, white vinegar, Worcestershire sauce, hot sauce, and Cajun seasoning. Mix well and taste, adjusting seasoning if desired. Refrigerate for at least 30 minutes.
- Make the Crab Beignets: In a large bowl, whisk together flour, cornstarch, baking powder, Creole seasoning, and salt. Whisk in beer until the batter is thick like pancake batter.
- In a medium bowl, mix egg, mayonnaise, Dijon mustard, green onions, and garlic until combined. Gently fold in the crabmeat, being careful not to break it up too much. Add crab mixture to flour mixture and stir until just combined.
- Chill the batter while heating the oil to 350°F in a large saucepan or cast iron skillet.
- Using a cookie scoop or spoon, drop two tablespoons of the crab mixture into the hot oil. Fry in batches, ensuring the pan is not overcrowded.
- Fry the beignets for 4-5 minutes, turning until golden brown on both sides.
- Use a slotted spoon to transfer beignets to a paper towel-lined plate to drain excess oil.
- Serve the crab beignets hot with the remoulade sauce and lemon wedges.
Notes
- If you want a spicier remoulade sauce, add more hot sauce or Cajun seasoning to taste.
- For a lighter version, use a lighter oil for frying.
- Be sure to fry in batches to avoid overcrowding the pan for even cooking.
Nutrition
- Serving Size: 1 beignet
- Calories: 160
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg