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.