Southern Crab Beignets

Southern Crab Beignets: A Crispy, Flavorful Southern Delight

These Southern Crab Beignets are the perfect blend of crispy on the outside and tender, flavorful crab filling on the inside. Inspired by the rich culinary traditions of the South, this dish combines delicate crab meat with savory seasonings, and when paired with a tangy White Remoulade Sauce, it’s an appetizer that’s sure to impress. Perfect for entertaining or a special family meal, these beignets are easy to prepare and a delightful treat for seafood lovers.

Ingredients:

• 1 lb blue crab meat (or any good-quality crab meat)
• 2 large eggs
• 1 cup mayonnaise
• 2 tbsp Creole mustard (or coarse grain mustard)
• 2 tsp fresh lemon juice
• 1/4 cup thinly sliced scallions
• 1/4 cup finely diced red onion
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Pinch of cayenne pepper
• 1 cup Panko bread crumbs
• Canola oil, for frying
• 1 cup White Remoulade Sauce (for serving)

Directions:

1. Prep the Crab:

• Place the crab meat in a bowl and carefully pick through it with your hands, removing any shells. Repeat this process at least twice to ensure no shells remain.

2. Make the Batter:

• In a medium bowl, whisk the eggs until they become light and foamy.
• Whisk in the mayonnaise and Creole mustard until smooth.

3. Add the Seasonings:

• Stir in the lemon juice, scallions, red onion, salt, black pepper, and a pinch of cayenne pepper using a wooden spoon, ensuring everything is well combined.

4. Fold in the Panko & Crab:

• Gently fold in the Panko breadcrumbs, followed by the prepared crab meat, being careful not to overmix. The batter should just hold together, making it easier to fry.
• Refrigerate the mixture for at least 1 hour to firm up.

5. Heat the Oil:

• In a large, deep skillet or pot, heat about 2 inches of canola oil to 350°F (175°C). This ensures the beignets fry up crispy and golden.

6. Fry the Beignets:

• Using two medium-sized spoons, scoop spoonfuls of the crab mixture and carefully drop them into the hot oil.
• Fry for 1-2 minutes on each side until they are golden brown and crispy.

7. Drain the Beignets:

• Use a slotted spoon to transfer the fried beignets to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, frying in batches.
• Keep the cooked beignets warm in a 200°F (90°C) oven if needed.

8. Serve:

• Serve the beignets warm with a side of White Remoulade Sauce for dipping and garnish with a sprinkle of fresh herbs if desired.

Recipe Notes:

• Prep Time: 15 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Calories: 300 kcal per serving
• Servings: 4-6 servings

A Southern Seafood Classic

These Southern Crab Beignets are a wonderful way to enjoy the delicate flavors of crab in a crispy, flavorful package. The blend of Creole mustard, scallions, and a hint of cayenne adds depth and a subtle kick to the crab mixture, while the Panko breadcrumbs ensure a light and crunchy texture.

Paired with a creamy White Remoulade Sauce, these beignets are an excellent appetizer for dinner parties, family gatherings, or even a special treat for yourself. They’re best served warm and fresh, making them a great choice for when you want to impress your guests with something truly delicious. Enjoy the taste of Southern comfort with each bite!

Southern Crab Beignets

---

• Author: Dulcia
• Total Time: 1 hour 30 minutes
• Yield: 4-6 1x

Print Recipe

Pin Recipe

Description

Southern Crab Beignets are crispy, golden bites of crab goodness, seasoned with Creole mustard and aromatic spices. These savory fritters are perfect as an appetizer or party snack, paired with a tangy White Remoulade Sauce for an extra flavor punch.

---

Ingredients

Scale 1x2x3x

1 lb blue crab meat (or any good-quality crab meat)
2 large eggs
1 cup mayonnaise
2 tbsp Creole mustard (or coarse grain mustard)
2 tsp fresh lemon juice
1/4 cup thinly sliced scallions
1/4 cup finely diced red onion
1 1/2 tsp kosher salt
1/2 tsp black pepper
Pinch of cayenne pepper
1 cup Panko bread crumbs
Canola oil, for frying
1 cup White Remoulade Sauce

---

Instructions

Prep the crab: Place crab meat in a bowl and use your hands to pick through it, removing any shells. Repeat this step at least twice.
Make the batter: In a medium bowl, whisk the eggs until light and foamy. Whisk in the mayonnaise and Creole mustard.
Add seasonings: Stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne pepper with a wooden spoon.
Fold in Panko & crab: Gently fold in the Panko breadcrumbs, followed by the crab meat, taking care not to overmix. The batter should just hold together for frying. Refrigerate for at least 1 hour to firm up.
Heat oil: In a large, deep skillet or pot, heat about 2 inches of canola oil to 350°F (175°C).
Fry the beignets: Using two medium-sized spoons, drop spoonfuls of the crab mixture into the hot oil. Fry for 1-2 minutes until golden brown.
Drain: Use a slotted spoon to transfer the fried beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches. You can keep cooked beignets warm in a 200°F (90°C) oven if needed.
Serve: Enjoy the beignets warm, served with White Remoulade Sauce for dipping.

• Prep Time: 15 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes

Nutrition

• Calories: 300