CRAB AND CORN BEIGNETS REMOULADE
Make and share this Crab and Corn Beignets Remoulade recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 48m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- ---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.
Nutrition Facts : Calories 2621.9, Fat 234.4, SaturatedFat 32.4, Cholesterol 236.3, Sodium 393.5, Carbohydrate 103.8, Fiber 6.7, Sugar 13.4, Protein 32.3
CORN AND SHRIMP BEIGNETS
A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.
Provided by Yewande Komolafe
Categories finger foods, appetizer, main course
Time 30m
Yield 24 beignets
Number Of Ingredients 13
Steps:
- Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
- While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
- Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
- Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
- Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.
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