Southern Crab Beignets

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Southern Crab Beignets.

It’s hard to find the words to describe how delicious this recipe is.  But we’ll try.

Crunchy on the outside with a luxurious crab meat-filled inside.  The flavor and texture is simply out of this world.

Southern Crab Beignets recipe

HOW TO MAKE SOUTHERN CRAB BEIGNETS AT HOME

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 complwment the crab beautifully, and give just enough Cajun heat to make it worthwhile.

Southern Crab Beignets recipe

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, it’s all about the crab.

Oh, yes!  By the way, if you think these look good, you’d probably also love Bacon Parmesan Cheese Puffs!

Southern Crab Beignets recipe And just a minute or two in some hot oil produces the most amazingly crisp and crunchy exterior, and yet still the most tender, succulent crab mixture on the inside.

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.

OTHER AMAZING CRAB DISHES TO TRY

Jumbo Lump Crab au Gratin
Crab and Spinach Dumplings
Lump Crab and Tomato Salad
Sautéed Soft-Shell Crabs

But in the meantime, you’ve got to make a batch of these Southern Crab Beignets!

Southern Crab Beignets recipe And, did we mention how creamy, crabby and ridiculously delicious the inside is? Oh we did?  Well, we want to make sure you believed us. 

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!

Southern Crab Beignets recipe

We love to serve these amazing appetizers with a creamy White Remoulade Sauce. (Link to recipe is included below)

crab-beignets recipe

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

Southern Crab Beignets

Southern Crab Beignets

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!
4.67 from 9 votes
Print Pin Rate
Course: Appetizer
Cuisine: Appetizer
Keyword: Crab, party food, Seafood
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 8 people
Calories: 376kcal

Ingredients

  • 1 lb blue crab meat or 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

  • 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.

Nutrition

Calories: 376kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

This recipe is adapted from Chef Donald Link | Real Cajun.

59 Comments

  • 5 stars
    Thanks for sharing this recipe lol! So much flavor. These are surely to wow your guests. I used the crab claws meat instead of the lump and it was delicious. Also, crab claw meat is slightly cheaper if you’re worried about cost. My wife and sister in law were extremely impressed of the taste. Thanks again!

    • Hi Anthony! Crab claw meat is a GREAT choice! We are so so happy you had such great success with the recipe! Thank you so much for sharing and for the wonderful review! That really means so much to us! Please stay in touch! All the best, Kris & Wesley

  • Can the beignets be firmed and frozen to be fried in the future. Looking to Oreo ahead for an event. They are awesome – made them several times for small group and they were a hit.

  • How long will they keep? Want to use them for a buffet. Can they be eaten room temp?
    What about frying them in a turkey fryer?
    I am really struggling with a crab dish for a large party for the Preakness Stakes. CrBbis $35 a pound!

    • Hi Michael! Sorry for the delayed response. They are definitely best served warm. You could absolutely fry them in a turkey fryer. They will keep warm if covered with foil for probably about 15 to 20 minutes. You could also keep them in a warmed chaffing dish and that would work well. And yes! The price of crab is painful! These can be a little tricky on your first attempt. Maybe pick up a small container of crab and do a test run. We’d hate for you to have any issues after you’ve invested in that crab! We hope it goes well and you have a spectacular party! Keep us posted! Best, Kris & Wesley

  • What can I use to substitute the mayo in the recipe? I’m just not a mayo fan but would love to try this recipe! Thanks so much!

  • 5 stars
    I made these for my family’s Christmas Eve get together. They are so very good! I also made the remoulade sauce as well. It was a hit!

    • Hi Linda! So sorry for the delayed response! Yay!! We are so so glad you made the crab beignets AND the remoulade! And we are thrilled you had such great success with them! We hope you and your loved ones had a beautiful Christmas!! Thank you so much for letting us know and for the wonderful review. That means the world to us! Happy New Year!! xoxo Kris & Wesley

    • Hi Lin! You can bake them, however, they may lose their shape a bit. We would recommend baking for 30 minutes at 375, flipping them half way through. Keep an eye on them so they don’t get too brown on the outside. Let us know if you make them and how they turn out!! Best, Kris & Wesley

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