Description
These Crab Beignets with Remoulade Dipping Sauce are crispy, golden-fried seafood bites bursting with tender lump crab meat, fresh corn, and green onions. Accompanied by a tangy, spicy remoulade sauce, they make a perfect appetizer or party finger food inspired by Cajun and Southern flavors.
Ingredients
Scale
For the Crab Beignets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon melted butter
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup green onions, chopped
- 8 oz lump crab meat (picked over for shells)
- Vegetable oil, for frying (about 2 inches depth)
For the Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped capers
- 1 tablespoon chopped pickles or relish
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and cayenne pepper until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, then stir in the milk and melted butter until smooth.
- Make the batter: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the batter light.
- Add mix-ins: Fold in the corn kernels, chopped green onions, and lump crab meat carefully to distribute throughout the batter without breaking up the crab too much.
- Heat oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches and heat it to 350°F (175°C). Use a thermometer to ensure consistent temperature.
- Fry beignets: Using a spoon, drop about 1 tablespoon-sized portions of batter into the hot oil, frying in batches to avoid overcrowding. Cook each side for 2–3 minutes or until the beignets are golden brown and fully cooked through.
- Drain: Remove each batch with a slotted spoon and place on paper towels to drain excess oil.
- Prepare remoulade sauce: In a bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped pickles or relish, hot sauce, paprika, and minced garlic. Stir until smooth and season with salt and pepper to taste.
- Serve: Serve the warm crab beignets immediately alongside the remoulade dipping sauce for a delicious appetizer or brunch dish.
Notes
- Chilling the batter for 15–30 minutes before frying helps achieve a firmer texture and better shape retention during frying.
- These crab beignets are ideal for parties as finger food or can be served as part of a seafood brunch menu.
- Be careful to maintain the oil temperature at 350°F to ensure even cooking and avoid greasy beignets.
- Pick over crab meat thoroughly to remove any shell fragments for the best eating experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun-Inspired, Southern
