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.