Cajun Crab Beignets

Name: Cajun Crab Beignets
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 8 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells; 1 cup all-purpose flour; 1.5 tsp baking powder; 2 tsp Cajun seasoning blend; 1/2 tsp kosher salt; 1 large egg, beaten; 2/3 cup buttermilk; 4 green onions, thinly sliced; 1 tsp Louisiana-style hot sauce; 6 cups vegetable oil (for frying); 1/3 cup Creole remoulade sauce (store-bought or homemade)

Light and airy fried fritters packed with sweet lump crab meat and Cajun seasoning, served with a tangy remoulade. A New Orleans-inspired appetizer that's crispy on the outside and tender within.

55 minMediumServes 6320 cal/serving

CajunAppetizerStovetopPescatarianHigh FiberLow CarbHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

Ingredients

8 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells
1 cup all-purpose flour
1.5 tsp baking powder
2 tsp Cajun seasoning blend
1/2 tsp kosher salt
1 large egg, beaten
2/3 cup buttermilk
4 green onions, thinly sliced
1 tsp Louisiana-style hot sauce
6 cups vegetable oil (for frying)
1/3 cup Creole remoulade sauce (store-bought or homemade)

Instructions

1

Whisk together 1 cup all-purpose flour, 1.5 tsp baking powder, 2 tsp Cajun seasoning blend, and 1/2 tsp kosher salt in a large bowl.
2

Add 1 beaten large egg, 2/3 cup buttermilk, and 1 tsp Louisiana-style hot sauce to the dry ingredients and stir until a thick batter forms.
3

Fold in 8 oz lump crab meat (fresh or refrigerated pasteurized) and 4 thinly sliced green onions gently so the crab stays in lumps. Do not overmix.
4

Heat 6 cups vegetable oil (for frying) in a deep heavy pot to 350 degrees F. Test the temperature with a small drop of batter - it should sizzle and float immediately.
5

Drop heaping tablespoons of batter into the hot oil in batches of 5-6. Fry, turning once, until golden brown on all sides, about 3-4 minutes total. The internal temperature of a cooked beignet should be at least 145 degrees F.
6

Remove the beignets with a slotted spoon and drain on paper towels. Allow the oil to return to 350 degrees F between batches.
7

Serve immediately with 1/3 cup Creole remoulade sauce (store-bought or homemade) for dipping.

Questions

Can I make Cajun Crab Beignets dairy-free?

Yes. The dairy in this entry is 2/3 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Cajun Crab Beignets gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cajun Crab Beignets keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cajun Crab Beignets?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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