If you have a craving for something irresistibly crispy on the outside and tenderly packed with rich, flavorful crab on the inside, you’re going to love this Crab Beignets with Remoulade Dipping Sauce Recipe. It’s the kind of dish that brings together the best of Cajun flair and seafood goodness with a zesty, creamy remoulade that elevates every bite. Whether you’re serving this as a crowd-pleasing appetizer or a special treat at your next gathering, these golden-fried delights promise a party for your taste buds that’s hard to forget.
Ingredients You’ll Need
The magic of this recipe lies in its simple, yet entirely complementary ingredients. Each item plays an important role: lending spice, moisture, or that perfect golden crunch, making the beignets simply irresistible.
- 1 cup lump crab meat: Fresh and shell-free for the sweetest, juiciest crab flavor in every bite.
- ½ cup all-purpose flour: Provides the perfect structure for light and airy beignets.
- ½ teaspoon baking powder: Helps achieve that irresistible puffiness and tenderness.
- ¼ teaspoon cayenne pepper: Adds a subtle kick of heat without overwhelming the crab’s delicate taste.
- ¼ teaspoon paprika: Brings a slightly smoky depth and vibrant color.
- ½ teaspoon garlic powder: Infuses a gentle garlicky warmth to the batter.
- ¼ teaspoon salt: Enhances every flavor element in the mix.
- 2 tablespoons green onions (finely chopped): Adds fresh sharpness and a bit of crunch to the texture.
- 1 tablespoon fresh parsley (chopped): Brightens the overall flavor and adds a lovely color contrast.
- 1 large egg: Binds everything together for a cohesive batter.
- ⅓ cup whole milk: Keeps the batter smooth and moist for frying.
- Vegetable oil for frying: Ensures a crisp golden crust.
For the Remoulade Sauce:
- ½ cup mayonnaise: The creamy base that balances the spices in the sauce perfectly.
- 1 tablespoon Dijon mustard: Adds sharpness and a tiny bit of tang.
- 1 tablespoon prepared horseradish: Delivers a bold, peppery kick.
- 1 tablespoon ketchup: Introduces subtle sweetness and color.
- 1 teaspoon hot sauce: Adds just the right amount of heat.
- 1 teaspoon lemon juice: Provides brightness to cut through the richness.
- 1 clove garlic (minced): Boosts savory complexity.
- 1 tablespoon finely chopped pickles or relish: Offers delightful tangy crunch.
- ½ teaspoon paprika: Enhances color and smokiness.
- Salt and pepper to taste: Perfectly rounds out the seasoning.
How to Make Crab Beignets with Remoulade Dipping Sauce Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, cayenne pepper, paprika, garlic powder, and salt in a large bowl. This blend forms the flavorful foundation of the beignet batter, balancing spice and seasoning just right.
Step 2: Add Fresh Herbs and Aromatics
Fold in the finely chopped green onions and fresh parsley into the dry mix. These fresh ingredients inject a lively punch of color and freshness that keeps the beignets from feeling heavy.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the egg and whole milk until well blended. This mixture will add richness and moisture, essential for creating that light, fluffy texture when fried.
Step 4: Make the Batter
Slowly stir the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the batter light. Then gently fold in the lump crab meat carefully, so the pieces remain intact to give each beignet delightful pockets of crab meat.
Step 5: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Maintaining this temperature is key to achieving that perfect golden crust without absorbing too much oil.
Step 6: Fry the Beignets
Using a heaping tablespoon, drop dollops of batter into the hot oil in batches. Fry for about 3 to 4 minutes, turning occasionally, until the beignets become beautifully golden and cooked through. Transfer them with a slotted spoon onto paper towels to drain excess oil.
Step 7: Prepare the Remoulade Sauce
Combine all sauce ingredients—including mayonnaise, Dijon mustard, horseradish, ketchup, hot sauce, lemon juice, garlic, pickles, paprika, salt, and pepper—in a small bowl. Stir until smooth and chill until you’re ready to serve. This sauce is a tangy, spicy, creamy complement that elevates each bite of the crab beignets.
How to Serve Crab Beignets with Remoulade Dipping Sauce Recipe
Garnishes
Sprinkling a bit of freshly chopped parsley or chives on top of the hot beignets adds a burst of color and fresh herbal notes. A light dusting of extra paprika can enhance the visual appeal and add a whisper of smoky aroma that perfectly pairs with the remoulade.
Side Dishes
The crispy, savory crab beignets shine alongside crisp green salads, tangy coleslaw, or refreshing cucumber salads. You could also serve them with crunchy celery sticks or roasted corn salad for a complete Cajun-style feast.
Creative Ways to Present
Serve the crab beignets piled high on a rustic wooden board with small dipping bowls filled with the remoulade sauce right next to them. For a party twist, skewer mini beignets on cocktail sticks paired with lemon wedges, making for easy, finger-friendly bites that impress everyone at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Crab Beignets with Remoulade Dipping Sauce Recipe, store the beignets in an airtight container in the refrigerator for up to two days. It’s best to keep the remoulade sauce separate to maintain its fresh flavor and consistency.
Freezing
For longer storage, freeze the cooked beignets on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to one month, making a great make-ahead appetizer option.
Reheating
To reheat, bake the frozen or refrigerated beignets in a 375°F oven for about 10 minutes or until heated through and crisp again. Avoid microwaving, as that will make them soggy. Serve immediately with chilled remoulade sauce.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is ideal for texture and flavor, good-quality canned crab meat can be used in a pinch. Just be sure to drain it well and check for any shell fragments before mixing it into the batter.
Is it possible to bake the crab beignets instead of frying?
You can bake them, but frying gives the best crispy exterior and tender interior. If baking, place spoonfuls of batter on a greased baking sheet and bake at 400°F for about 15-18 minutes or until golden, though the texture will differ slightly.
How spicy is the remoulade dipping sauce?
The remoulade is mildly spicy, thanks to horseradish and hot sauce, but you can adjust the heat level by reducing or increasing those ingredients based on your preference. It’s designed to complement rather than overpower the crab.
Can I prepare the batter ahead of time?
Yes, the batter can be made up to one hour in advance and kept chilled. Just gently fold the crab meat in before frying to keep the lumps intact and fresh.
What can I substitute for green onions or parsley if I don’t have them?
If you’re out of green onions, finely diced mild shallots or chives can work well. For parsley, fresh cilantro or basil can provide a fresh, aromatic twist, though it will subtly change the flavor profile.
Final Thoughts
This Crab Beignets with Remoulade Dipping Sauce Recipe is a celebration of flavors and textures that you definitely want to share with friends and family. Crispy, tender, and just the right amount of spicy zing from the remoulade sauce, these beignets will quickly become a go-to appetizer for any occasion. Don’t hesitate to dive in and make this dish your own — your taste buds will thank you!
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Crab Beignets with Remoulade Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 12 beignets)
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun/Creole
- Diet: Pescatarian
Description
These Crab Beignets with Remoulade Dipping Sauce offer a crispy, flavorful Cajun-inspired appetizer. Light, fluffy deep-fried beignets filled with succulent lump crab meat are complemented perfectly by a tangy, creamy remoulade sauce for an irresistible seafood treat.
Ingredients
For the Crab Beignets
- 1 cup lump crab meat (picked over for shells)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 large egg
- ⅓ cup whole milk
- Vegetable oil for frying
For the Remoulade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 clove garlic (minced)
- 1 tablespoon finely chopped pickles or relish
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, baking powder, cayenne pepper, paprika, garlic powder, and salt. Add the finely chopped green onions and fresh parsley to the dry mixture.
- Combine wet ingredients: In a separate bowl, beat the egg with the whole milk until well incorporated.
- Mix wet and dry ingredients: Stir the beaten egg and milk mixture into the dry ingredients just until combined to avoid overmixing.
- Fold in crab meat: Gently fold the lump crab meat into the batter, taking care not to break up the crab chunks to keep them tender and chunky.
- Heat oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C), ensuring the temperature is consistent for even frying.
- Fry the beignets: Drop the batter by heaping tablespoons into the hot oil in batches. Fry, turning occasionally, until the beignets are golden brown and cooked through, about 3 to 4 minutes per batch.
- Drain excess oil: Use a slotted spoon to remove the crab beignets from the oil and place them on a paper towel-lined plate to drain excess oil.
- Make the remoulade sauce: In a small bowl, stir together mayonnaise, Dijon mustard, prepared horseradish, ketchup, hot sauce, lemon juice, minced garlic, chopped pickles or relish, paprika, and salt and pepper until well blended. Chill the sauce until ready to serve.
- Serve: Serve the warm crab beignets immediately with the chilled remoulade dipping sauce on the side for a perfect balance of crispy and creamy flavors.
Notes
- Serve these beignets hot and freshly fried for the best texture and flavor.
- You can prepare the batter up to 1 hour ahead and keep it refrigerated until frying.
- For an extra Cajun kick, add a splash of Old Bay seasoning to the batter mixture.
- Use a thermometer to maintain oil temperature for consistent frying results and to avoid greasy beignets.
- Be careful when folding in the crab meat to keep delicate lumps intact.
