CRAB AND CORN BEIGNETS REMOULADE

Crab and Corn Beignets Remoulade image

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

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Ingredients

4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 tablespoon chopped fresh garlic
1/4 cup chopped scallion
3 tablespoons cajun seasoning, mix
1/2 lb fresh lump crabmeat, picked over
4 ears fresh corn, cooked and cut from the cob
4 cups corn oil or 4 cups vegetable oil
1 teaspoon cayenne pepper
1 lemon, sliced
1/2 tablespoon paprika
1/2 tablespoon sugar
salt, a little, to taste
1/4 cup no-salt-added ketchup
1/4 cup dry sherry
1 tablespoon white wine vinegar
1/2 tablespoon horseradish
1/2 cup mayonnaise
2 tablespoons olive oil
1/2 cup sweet onion, minced
1/2 cup celery, minced
2 tablespoons parsley, chopped

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