Bring a taste of the South to your table with these delicious Southern Crab Beignets. Light, crispy, and packed with sweet crab meat, these beignets are a delightful twist on the traditional New Orleans treat. Infused with zesty Creole mustard, fresh scallions, and a hint of cayenne pepper, these savory bites are perfect as an appetizer or a snack. Serve them with a creamy White Remoulade Sauce for a dish that’s full of bold flavors and irresistible textures. Whether you’re hosting a party or enjoying a casual meal, these crab beignets are sure to impress and satisfy.
Ingredients
For the Crab Beignets
- 1 lb blue crab meat or any good-quality crab meat
- 2 large eggs
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or coarse grain mustard)
- 2 teaspoons fresh lemon juice
- 1/4 cup thinly sliced scallions
- 1/4 cup finely diced red onion
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 cup Panko bread crumbs
- Canola oil for frying
For the White Remoulade Sauce
- 1 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 tablespoon capers, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1/2 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
For the Crab Beignets:
- Prepare the Crab Mixture: In a large mixing bowl, whisk together the eggs, mayonnaise, Creole mustard, and fresh lemon juice until well combined. Add the thinly sliced scallions, finely diced red onion, Kosher salt, black pepper, and a pinch of cayenne pepper. Mix well.
- Add the Crab and Bread Crumbs: Gently fold the crab meat into the mixture, being careful not to break up the crab too much. Add the Panko bread crumbs and gently mix until everything is just combined.
- Form the Beignets: Using a spoon or a small ice cream scoop, form the mixture into small balls, about 1-2 tablespoons each. Place the formed beignets onto a baking sheet and refrigerate for at least 15 minutes. This helps the mixture firm up, making it easier to fry.
- Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat about 2-3 inches of canola oil to 350°F (175°C).
- Fry the Beignets: Carefully drop a few beignets into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until the beignets are golden brown and crispy on all sides. Repeat with the remaining beignets.
- Keep Warm: Place the fried beignets on a baking sheet and keep them warm in a low oven (about 200°F) while you fry the rest.
For the White Remoulade Sauce:
- Mix the Ingredients: In a small bowl, whisk together the mayonnaise, Creole mustard, chopped capers, lemon juice, horseradish, hot sauce (if using), Worcestershire sauce, and minced garlic until smooth.
- Chill: Refrigerate the sauce for at least 15 minutes to allow the flavors to meld.
Serve the Beignets:
Arrange the warm crab beignets on a serving platter with a side of White Remoulade Sauce for dipping. Garnish with additional chopped scallions or parsley, if desired.
Conclusion
These Southern Crab Beignets with White Remoulade Sauce bring a burst of Creole flavor to any gathering. The crispy exterior and tender, flavorful interior make them a perfect appetizer or party snack. Paired with the tangy and creamy remoulade sauce, each bite is a deliciously balanced treat that captures the essence of Southern cooking. Try them for your next celebration, and watch them disappear in no time!
Southern Crab Beignets with White Remoulade Sauce
Ingredients
- For the Crab Beignets
- 1 lb blue crab meat or any good-quality crab meat
- 2 large eggs
- 1 cup mayonnaise
- 2 tablespoons Creole mustard or coarse grain mustard
- 2 teaspoons fresh lemon juice
- 1/4 cup thinly sliced scallions
- 1/4 cup finely diced red onion
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 cup Panko bread crumbs
- Canola oil for frying
- For the White Remoulade Sauce
- 1 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 tablespoon capers finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1/2 teaspoon hot sauce optional
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- For the Crab Beignets:
- Prepare the Crab Mixture: In a large mixing bowl, whisk together the eggs, mayonnaise, Creole mustard, and fresh lemon juice until well combined. Add the thinly sliced scallions, finely diced red onion, Kosher salt, black pepper, and a pinch of cayenne pepper. Mix well.
- Add the Crab and Bread Crumbs: Gently fold the crab meat into the mixture, being careful not to break up the crab too much. Add the Panko bread crumbs and gently mix until everything is just combined.
- Form the Beignets: Using a spoon or a small ice cream scoop, form the mixture into small balls, about 1-2 tablespoons each. Place the formed beignets onto a baking sheet and refrigerate for at least 15 minutes. This helps the mixture firm up, making it easier to fry.
- Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat about 2-3 inches of canola oil to 350°F (175°C).
- Fry the Beignets: Carefully drop a few beignets into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until the beignets are golden brown and crispy on all sides. Repeat with the remaining beignets.
- Keep Warm: Place the fried beignets on a baking sheet and keep them warm in a low oven (about 200°F) while you fry the rest.
- For the White Remoulade Sauce:
- Mix the Ingredients: In a small bowl, whisk together the mayonnaise, Creole mustard, chopped capers, lemon juice, horseradish, hot sauce (if using), Worcestershire sauce, and minced garlic until smooth.
- Chill: Refrigerate the sauce for at least 15 minutes to allow the flavors to meld.
- Serve the Beignets:
- Arrange the warm crab beignets on a serving platter with a side of White Remoulade Sauce for dipping. Garnish with additional chopped scallions or parsley, if desired.