While traditional beignets are undeniably delicious, this recipe puts a unique twist on the classic New Orleans treat by incorporating crab and corn into the mix. The result is a savory and satisfying version that is perfect for seafood lovers.
To make these crab and corn beignets, you’ll need a few key ingredients. Start by gathering fresh lump crab meat, which will provide a rich and delicate flavor. Combine it with sweet corn kernels, adding a touch of sweetness and texture to the beignets. The mixture is then seasoned with a blend of herbs and spices, such as Old Bay seasoning, paprika, and garlic powder, to enhance the flavors of the seafood and corn.
Next, you’ll need to prepare the batter for the beignets. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, beat together eggs and milk until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Fold in the crab and corn mixture, ensuring that it is evenly distributed throughout the batter.
Once the batter is ready, it’s time to fry the beignets. Heat vegetable oil in a deep fryer or large, deep skillet until it reaches a temperature of 375°F (190°C). Using a spoon or ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Cook the beignets for about 2-3 minutes on each side, or until they turn golden brown and crispy.
Once cooked, remove the beignets from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Serve the crab and corn beignets while they are still warm, accompanied by a dipping sauce of your choice. Some popular options include a spicy remoulade sauce or a tangy tartar sauce.
These crab and corn beignets are a delightful twist on the traditional New Orleans treat. The combination of succulent crab meat and sweet corn creates a harmonious blend of flavors that will leave your taste buds craving more. Whether you’re hosting a party or simply looking to indulge in a special treat, these beignets are sure to impress.
Ingredients:
- 4 cups LouAna peanut oil, for that nutty taste with no cholesterol
- 3 cups flour
- 2 cups milk
- 1 tablespoon baking powder
- 1 tablespoon seasoned salt
- 1 tablespoon garlic
- 1 teaspoon thyme
- 1 teaspoon Louisiana hot sauce
- 1 lb. lump crabmeat
- 2 cups fresh corn, cooked
- 1/4 cup parsley, minced
- 1/4 cup green onions, sliced
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup orange bell pepper, diced
- 1/4 cup celery, diced
- 1/4 cup carrots, grated
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup lemon juice
- 1/4 cup Worcestershire sauce
- 1/4 cup hot sauce
Now that we have listed all the ingredients for this delicious recipe, let’s dive into the details of how to make it. This recipe combines the flavors of crabmeat and fresh corn with a hint of spice and a medley of colorful bell peppers. It’s a perfect dish for seafood lovers who enjoy a bit of heat in their meals.
To start, heat the LouAna peanut oil in a deep fryer or large pot over medium-high heat. While the oil is heating up, prepare the batter by combining the flour, milk, baking powder, seasoned salt, garlic, thyme, and Louisiana hot sauce in a mixing bowl. Stir until the batter is smooth and well combined.
Next, gently fold in the lump crabmeat, cooked corn, minced parsley, sliced green onions, diced red, yellow, and orange bell peppers, diced celery, and grated carrots into the batter. Be careful not to overmix, as you want to maintain the chunky texture of the crabmeat and corn.
Once the oil reaches the desired temperature, carefully drop spoonfuls of the batter into the hot oil. Fry the fritters until they turn golden brown and crispy, which should take about 3-4 minutes per batch. Use a slotted spoon or tongs to transfer the fritters to a paper towel-lined plate to drain any excess oil.
While the fritters are draining, prepare the dipping sauce by whisking together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce in a small bowl. This tangy and creamy sauce will perfectly complement the flavors of the fritters.
Serve the crab and corn fritters hot with the dipping sauce on the side. They make a great appetizer or a main course when paired with a fresh salad. These fritters are best enjoyed immediately while they are still crispy on the outside and tender on the inside.
So, gather your ingredients, put on your apron, and get ready to impress your family and friends with this delectable crab and corn fritters recipe. It’s a crowd-pleasing dish that will surely become a favorite at any gathering or dinner party. Enjoy!
Directions:
- Heat peanut oil in a large frying pot until the oil reaches a temperature of 350°F (175°C). This will ensure that the beignets cook evenly and have a crispy exterior.
- In a large bowl, combine the flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce. Stir the ingredients together until a smooth batter is formed. The batter should have a thick consistency that will coat the crabmeat well.
- Gently fold in the remaining ingredients, taking care not to break up the lumps of crabmeat. The crabmeat adds a delicate flavor and texture to the beignets, so it’s important to keep it intact.
- Using a spoon, drop the batter into the hot grease. Be cautious while doing this to avoid any splashes of hot oil. The spoonfuls of batter should be about the size of a golf ball, ensuring that the beignets cook evenly and have a fluffy interior.
- Cook the beignets for approximately 2 to 3 minutes or until they float to the top of the pot. Flip them occasionally to ensure that they are evenly cooked on all sides. The beignets should have a golden brown color and a crispy exterior.
- Once cooked, remove the beignets from the pot and drain them on a paper towel to remove any excess oil. This will help to keep the beignets light and airy.
- Serve the beignets hot with your favorite dipping sauce. Whether it’s a tangy tartar sauce, a creamy aioli, or a spicy cocktail sauce, the dipping sauce adds an extra layer of flavor to the beignets.
Yield: Approximately 2 dozen beignets.
Beignets are a popular New Orleans delicacy that are often enjoyed as a breakfast treat or a snack. These deep-fried dough balls are typically made with a simple batter and can be filled with a variety of ingredients. In this recipe, we are using crabmeat to add a delicious seafood twist to the classic beignet.
To start, you will need to heat peanut oil in a large frying pot until it reaches a temperature of 350°F (175°C). Peanut oil is commonly used for frying due to its high smoke point and neutral flavor, which allows the flavors of the beignets to shine through.
In a large bowl, you will then combine the flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce. These ingredients will create a flavorful base for the beignet batter. Stir the ingredients together until a smooth batter is formed, ensuring that there are no lumps.
Next, gently fold in the crabmeat, taking care not to break it up too much. The crabmeat will add a delicate sweetness and a hint of brininess to the beignets. Be sure to use lump crabmeat for the best texture and flavor.
Using a spoon, drop spoonfuls of the batter into the hot oil. The beignets should be about the size of a golf ball to ensure even cooking. Cook the beignets for approximately 2 to 3 minutes or until they float to the top of the pot. Flip them occasionally to ensure that they are evenly cooked on all sides.
Once the beignets are cooked to a golden brown color, remove them from the pot and drain them on a paper towel to remove any excess oil. This step is important to keep the beignets light and airy.
Serve the beignets hot with your favorite dipping sauce. The dipping sauce adds an extra layer of flavor and can complement the seafood taste of the crabmeat. Tartar sauce, aioli, or cocktail sauce are all excellent choices to accompany these crabmeat beignets.
This recipe yields approximately 2 dozen beignets, making it perfect for sharing with family and friends. Whether you enjoy them for breakfast, as an appetizer, or as a snack, these crabmeat beignets are sure to impress with their crispy exterior, fluffy interior, and delightful seafood flavor.
