-
1
Char the red pepper directly over a gas flame or under the broiler, turning frequently, until blackened and blistered on all sides.
-
2
Transfer the pepper to a plate to cool for about 10 minutes.
-
3
Discard the blackened skin, stem and seeds and cut the pepper into 1/4-inch dice.
-
4
In a large bowl, whisk the flour with the cornmeal, baking powder, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
-
5
Stir in the milk and egg.
-
6
Fold in the crabmeat, corn kernels, scallion and diced red pepper.
-
7
Let the batter rest for 10 minutes.
-
8
In a small bowl, blend the mayonnaise with the basil, cilantro, lemon juice, tarragon and mustard and season with salt and pepper.
-
9
Preheat the oven to 300.
-
10
Have ready a rack set over a baking sheet.
-
11
In a large skillet, heat 1 1/2 inches of oil to 350.
-
12
Cook the beignets without crowding the pan: Drop rounded teaspoons of the batter into the hot oil and fry until golden, about 1 minute per side.
-
13
Drain on the rack and keep warm in the oven while you fry the rest.
-
14
Repeat with the remaining batter, adjusting the heat if the beignets brown too quickly.
-
15
Transfer the beignets to a platter and serve with the herbed mayonnaise.
