Crab and Corn Beignets with Sherry Remoulade Sauce
Recipe Overview:
- Name: Crab and Corn Beignets with Sherry Remoulade Sauce
- Cook Time: 8 minutes
- Prep Time: 40 minutes
- Total Time: 48 minutes
- Servings: 4
- Category: Lunch/Snacks
- Keywords: Crab, Grains, Corn, Fruit, Vegetable, Cajun, Canadian, European, Spicy, < 60 Mins, Refrigerator, Deep Fried, Stove Top
Nutrition Facts (per serving):
- Calories: 2621.9
- Fat: 234.4g
- Saturated Fat: 32.4g
- Cholesterol: 236.3mg
- Sodium: 393.5mg
- Carbohydrates: 103.8g
- Fiber: 6.7g
- Sugar: 13.4g
- Protein: 32.3g
Ingredients:
| For Sherry Remoulade Sauce | For Beignets |
|---|---|
| 4 eggs | 3 cups all-purpose flour |
| 1 tbsp baking powder | 1 cup milk |
| 1 fresh garlic clove, minced | 1 tbsp Cajun seasoning |
| 1 scallion, finely chopped | 1 cup fresh lump crabmeat |
| 1/4 cup fresh corn kernels | 1/2 cup vegetable oil |
| 3 cups vegetable oil (for frying) | Salt, to taste |
| Cayenne pepper, to taste | |
| 1 lemon, sliced | |
| 1 sweet onion, diced | |
| 1/2 cup chopped celery | |
| 1/2 cup chopped parsley | |
Instructions:
-
Prepare Sherry Remoulade Sauce:
- In a bowl, mix cayenne pepper, paprika, sugar, and salt.
- Stir in ketchup, vinegar, dry sherry, and horseradish.
- Fold in onions, celery, and parsley.
- Refrigerate any unused sauce in an airtight container.
-
Make Beignets:
โLink To Shareโ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. โข Modern, customizable bio pages โข Link shortening with advanced analytics โข Interactive, brandable QR codes โข Host static sites and manage your code โข Multiple web tools to grow your business - In a large mixing bowl, combine eggs, all-purpose flour, milk, baking powder, minced garlic, and Cajun seasoning.
- Stir until a sticky batter forms.
- Fold in fresh corn, lump crabmeat, and chopped scallions until evenly distributed.
-
-
Fry Beignets:
- In a heavy-gauge pot, heat vegetable oil over high heat until hot.
- Using a spoon, drop golf ball-sized portions of the batter into the hot oil.
- Fry until golden brown and cooked through, about 6-8 minutes, flipping halfway through if needed.
-
Serve:
- Drain fried beignets on paper towels to remove excess oil.
- Serve hot with slices of lemon and Sherry Remoulade Sauce for dipping.
Recipe Notes:
- Ensure the Sherry Remoulade Sauce is served at room temperature.
- Adjust seasoning in both the sauce and batter according to taste preference.
- Be cautious when frying to avoid oil splatters.
- These Crab and Corn Beignets are best enjoyed fresh and hot, but can be stored in an airtight container in the refrigerator for a day and reheated in the oven before serving.
