Crab and Corn Beignets Remoulade

Mille®'s Note:

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

• Total Time: 48 mins
• Prep Time: 40 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

BEIGNETS

• 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

SHERRY REMOULADE SAUCE

• 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

Directions:

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