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

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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.

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Questions

How do I know when Cajun Crab Beignets is done?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown on all sides. A reading of 145 F on a thermometer settles it.

Why does Cajun Crab Beignets say not to overmix?

Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 3 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for buttermilk in Cajun Crab Beignets?

The entry for Cajun Crab Beignets calls for 2/3 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Cajun Crab Beignets less spicy?

Yes. The heat in Cajun Crab Beignets comes from 1 tsp Louisiana-style hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

Can I make Cajun Crab Beignets gluten-free?

Yes. The gluten in Cajun Crab Beignets 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.

Does Cajun Crab Beignets contain shellfish?

Yes: 8 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells. The full allergen list for this entry is gluten, dairy, eggs and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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