Crab and Corn Beignets Remoulade

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READY IN: 48mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ---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.
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