Southern Crab Beignets

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If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste.

All the other ingredients compliment the crab beautifully, and give just enough Cajun heat to make it worthwhile.

One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.

INGREDIENTS

• 1 lb blue crab meator 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 cayenne pepper
• 1 cup Panko bread crumbs
• Canola oil for frying
• 1 cup White Remoulade Sauce

INSTRUCTIONS

1. Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
2. In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
3. Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
4. ..........................................................................................................
5. .................................................................................................................

full recipe : howtofeedaloon.com

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