Description
Crispy Southern crab beignets blend New Orleans charm with coastal seafood magic. Golden-brown pockets of lump crab meat deliver pure Southern comfort you’ll savor to the last delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 lb blue crab meat
- 2 large eggs
- 1 cup panko bread crumbs
- 1 cup mayonnaise
Flavor Enhancers:
- 2 tablespoons Creole mustard
- 2 teaspoons fresh lemon juice
- ¼ cup thinly sliced scallions
- ¼ cup finely diced red onion
Seasonings:
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pinch cayenne pepper
Additional:
- Canola oil, for frying
- 1 cup white remoulade sauce
Instructions
- Meticulously inspect the crab meat, carefully removing any lingering shell fragments using gentle hand movements. Repeat this process to ensure absolute purity of the seafood.
- Vigorously whisk eggs until they transform into a light, airy foam. Incorporate mayonnaise and Creole mustard, blending until smooth and uniform.
- Introduce a vibrant medley of flavors by stirring in lemon juice, scallions, red onion, salt, black pepper, and cayenne pepper. Mix thoroughly to distribute seasonings evenly.
- Delicately fold Panko breadcrumbs into the mixture, then gently incorporate crab meat. Maintain a light touch to preserve the delicate texture, ensuring the batter coheres without becoming dense.
- Refrigerate the prepared mixture for a minimum of one hour, allowing the ingredients to meld and firm up for optimal frying performance.
- Prepare a large, deep skillet by heating canola oil to precisely 350°F. The oil should shimmer with potential, ready to transform the mixture into crispy morsels.
- Utilizing two spoons, carefully drop small portions of the crab mixture into the sizzling oil. Fry each batch until they achieve a rich, golden-brown exterior, approximately 1-2 minutes.
- Extract the beignets using a slotted spoon, transferring them to a paper towel-lined plate to drain excess oil. Continue frying remaining batter in successive batches.
- Maintain freshly fried beignets at a warm 200°F if necessary, preserving their optimal temperature and crisp texture.
- Present the beignets immediately, accompanied by White Remoulade Sauce for an indulgent dipping experience.
Notes
- Carefully pick through crab meat multiple times to ensure no shell fragments remain, guaranteeing a smooth eating experience.
- Refrigerate batter for at least an hour to help beignets maintain structure and prevent falling apart during frying.
- Use a thermometer to maintain precise oil temperature at 350°F, preventing greasy or undercooked beignets.
- Work in small batches while frying to keep oil temperature consistent and achieve uniform golden-brown color.
- Gently fold ingredients to maintain crab meat’s delicate texture and prevent overmixing the batter.
- Keep cooked beignets warm in low-temperature oven if serving in multiple batches, preserving crispiness and heat.
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg