Crab And Corn Beignets Remoulade Recipe

Name: Crab And Corn Beignets Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BEIGNETS; 4 eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 cup whole milk; 1 tablespoon chopped fresh garlic; 1/4 cup chopped scallion; 3 tablespoons cajun seasoning, mix; 1/2 lb fresh lump crabmeat, picked over; 4 ears fresh corn, cooked and cut from the cob; 4 cups corn oil or 4 cups vegetable oil; SHERRY REMOULADE SAUCE; 1 teaspoon cayenne pepper; 1 lemon, sliced; 1/2 tablespoon paprika; 1/2 tablespoon sugar; salt, a little, to taste; 1/4 cup no-salt-added ketchup; 1/4 cup dry sherry; 1 tablespoon white wine vinegar; 1/2 tablespoon horseradish; 1/2 cup mayonnaise; 2 tablespoons olive oil; 1/2 cup sweet onion, minced; 1/2 cup celery, minced; 2 tablespoons parsley, chopped

Servings: persons

BEIGNETS
4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 tablespoon chopped fresh garlic
1/4 cup chopped scallion
3 tablespoons cajun seasoning, mix
1/2 lb fresh lump crabmeat, picked over
4 ears fresh corn, cooked and cut from the cob
4 cups corn oil or 4 cups vegetable oil
SHERRY REMOULADE SAUCE
1 teaspoon cayenne pepper
1 lemon, sliced
1/2 tablespoon paprika
1/2 tablespoon sugar
salt, a little, to taste
1/4 cup no-salt-added ketchup
1/4 cup dry sherry
1 tablespoon white wine vinegar
1/2 tablespoon horseradish
1/2 cup mayonnaise
2 tablespoons olive oil
1/2 cup sweet onion, minced
1/2 cup celery, minced
2 tablespoons parsley, chopped

1
---TO MAKE SHERRY REMOULADE SAUCE---.
2
Thoroughly mix together the cayenne, paprika, sugar, and salt.
3
Stir in the ketchup, vinegar, sherry and horseradish.
4
Fold in the onions, celery and parsley.
5
Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
6
---TO MAKE BEIGNETS---.
7
In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
8
Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
9
In a heavy gauge pot, heat the oil on a high flame.
10
When the oil is hot, drop golf ball size pieces of the batter into the pot.
11
Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
12
Serve with Sherry Remoulade Sauce for dipping.

3040

kcal

Calories

284

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: BEIGNETS, 4 eggs, 3 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Crab And Corn Beignets Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Corn Beignets Remoulade

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