Crab And Corn Beignets Remoulade Recipes
CRAB AND CORN BEIGNETS REMOULADE
Make and share this Crab and Corn Beignets Remoulade recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 48m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- ---TO MAKE SHERRY REMOULADE SAUCE---.
- Thoroughly mix together the cayenne, paprika, sugar, and salt.
- Stir in the ketchup, vinegar, sherry and horseradish.
- Fold in the onions, celery and parsley.
- Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
- ---TO MAKE BEIGNETS---.
- In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
- Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
- In a heavy gauge pot, heat the oil on a high flame.
- When the oil is hot, drop golf ball size pieces of the batter into the pot.
- Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
- Serve with Sherry Remoulade Sauce for dipping.
Nutrition Facts : Calories 2621.9, Fat 234.4, SaturatedFat 32.4, Cholesterol 236.3, Sodium 393.5, Carbohydrate 103.8, Fiber 6.7, Sugar 13.4, Protein 32.3
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