Cajun Crab Beignets
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Remove the beignets with a slotted spoon and drain on paper towels. Allow the oil to return to 350 degrees F between batches.
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7
Serve immediately with 1/3 cup Creole remoulade sauce (store-bought or homemade) for dipping.