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:
- 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.
