It’s hard to find the words to describe how delicious this Southern Crab Beignets recipe is. But we’ll try.
Crunchy on the outside with a luxuriously crab meat-filled inside. The flavor and texture is simply out of this world.
We just can’t rave about these Southern Crab Beignets enough! And they are really very easy to make!
Watch us show you how simple, how much fun, and how delicious these amazing balls of yumminess actually are to make!!
The ingredients are New Orleans at its very best. Go with the freshest crab you can find.
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.
What we love about these crab beignets is that they stay so nice and tender on the inside.
All the flavors meld together so nicely, and as we said, its all about the crab.
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.
They are that good.
I mean, just look these babies and tell us you are not getting yourself worked into a frenzy ready to whip up a batch as soon as humanly possible?!
Look at that!
We love to serve these amazing appetizers with a creamy White Remoulade Sauce. (Link to recipe is included below)
Now, let’s get onto to making this Southern Crab Beignets recipe!
- 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
- Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
- In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
- Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
- 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.
- In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
- 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.
- 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.
- You can keep the cooked beignets warm in a 200 F oven, if desired.
- Serve with White Remoulade Sauce.