Southern Crab Beignets

It’s hard to find the words to describe how delicious these Southern Crab Beignets are.  Crunchy on the outside with luxuriously crab meat-filled inside.  Out of this world.


We love to serve with a creamy White Remoulade Sauce.

crab-beignets recipe

One word of warning…these go really fast when you put these out for guests to gobble up.  


Now, let’s get onto to making this Southern Crab Beignets recipe!

Southern Crab Beignets
Prep time
Cook time
Total time
These Southern Crab Beignets are supremely delicious. Try and find blue crab meat from your fish mongor or seafood market. If you can't find blue crab, any good quality crab meat will do. Amazing!
Recipe type: Appetizer
Cuisine: Appetizer
Serves: 8 - 10
  • 1 lb blue crab meat (or any good-quality crab meat)
  • 2 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard (or, coarse grain mustard)
  • 2 teaspoons fresh lemon juice
  • ¼ cup thinly sliced scallions
  • ¼ cup finely diced red onion
  • 1½ teaspoons Kosher salt
  • ½ teaspoon black pepper
  • Pinch of cayenne pepper
  • 1 cup Panko bread crumbs
  • Canola oil, for frying
  • 1 cup White Remoulade Sauce
  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. Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
  5. In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
  6. Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.
  7. Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
  8. You can keep the cooked beignets warm in a 200 F oven, if desired.
  9. Serve with White Remoulade Sauce.
  10. Enjoy!



    • Hi Chandra! I’m sure they can be. I have never baked them, but I know they can be. I would say bake them for 40 to 50 minutes, until nice and crisp on the outside. We’ll be making these again before too long, so I’ll try baking a batch and let you know!! Best, Kris.

    • Hi Susan,

      Oh sure, the flavor will be a little different than if you used mayo…but the beignets will still bind together nicely and fry perfectly. Let us know how they turn out!! Best, Kris & Wesley

    • HI Cathy! I have definitely made the batter and then froze it, then let it thaw a few weeks later, made the balls and then fried them, and they were amazing. I haven’t tried frying them up, and then freezing. My hunch is they would still be really good. You could probably heat them in a 400 F oven for about 20 minutes, and I’d think they would turn out really nice. You’ve got me curious about that…I may give it a try and let you know. Or, if you try it before me, be sure to let us all know. No matter what, these things are incredibly delicious. A Loon family favorite for sure!! Stay in touch! Kris.

  • I’m looking forward to making this soon. Right now I’m in St. John’s, Newfoundland for the first time to explore firstly the local seafood. Crab being my favourite.

    • That sounds amazing, Wayne! Crab is definitely at the top of our list. These crab beignets are really delicious. Enjoy St. John’s…we’re jealous! And let us know how the crab beignets turn out! Best, Kris & Welsey

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