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    You are in: Home / Deep-fried / Crab and Corn Beignets Remoulade Recipe
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    Crab and Corn Beignets Remoulade

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    40 mins

    8 mins

    Mille®'s Note:

    Another mouthwatering crowd-pleaser. The recipe is easy to double or triple.

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    Ingredients:

    Servings:

    Units: US | Metric

    BEIGNETS

    SHERRY REMOULADE SAUCE

    Directions:

    1. 1
      ---TO MAKE SHERRY REMOULADE SAUCE---.
    2. 2
      Thoroughly mix together the cayenne, paprika, sugar, and salt.
    3. 3
      Stir in the ketchup, vinegar, sherry and horseradish.
    4. 4
      Fold in the onions, celery and parsley.
    5. 5
      Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
    6. 6
      ---TO MAKE BEIGNETS---.
    7. 7
      In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
    8. 8
      Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
    9. 9
      In a heavy gauge pot, heat the oil on a high flame.
    10. 10
      When the oil is hot, drop golf ball size pieces of the batter into the pot.
    11. 11
      Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
    12. 12
      Serve with Sherry Remoulade Sauce for dipping.

    Ratings & Reviews:

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    Nutritional Facts for Crab and Corn Beignets Remoulade

    Serving Size: 1 (924 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2790.7
     
    Calories from Fat 2200
    78%
    Total Fat 244.5 g
    376%
    Saturated Fat 33.7 g
    168%
    Cholesterol 269.4 mg
    89%
    Sodium 602.5 mg
    25%
    Total Carbohydrate 114.4 g
    38%
    Dietary Fiber 7.5 g
    30%
    Sugars 15.7 g
    63%
    Protein 32.7 g
    65%

    The following items or measurements are not included:

    white wine vinegar

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