Crab Beignets with Remoulade Dipping Sauce are a true culinary treat! These crispy, golden little fritters are packed with sweet, tender crab meat and seasoned to perfection. Dip them in the zesty remoulade sauce for the perfect balance of flavors. Whether you’re serving them at a party or enjoying them as a decadent snack, they’re sure to wow your taste buds!
Why You’ll Love Crab Beignets with Remoulade Dipping Sauce
Crispy & Light: The beignets are perfectly crispy on the outside and soft and fluffy on the inside.
Flavorful: With the sweetness of the crab meat and the tangy, spicy remoulade, these bites are bursting with delicious flavor.
Perfect for Entertaining: If you want to impress your guests, these crab beignets are an excellent choice. They’re fun, finger-food friendly, and perfect for any occasion.
A Touch of New Orleans: Bring a little bit of New Orleans into your kitchen with these Cajun-inspired treats!
Customizable: You can easily add more seasoning or ingredients to the beignet mixture to suit your preferences.
Ingredients
For the Crab Beignets:
- 1 lb (450g) lump crab meat (fresh or canned, drained and flaked)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped bell pepper
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1/2 tsp Old Bay seasoning
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs
- Vegetable oil (for frying)
For the Remoulade Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp ketchup
- 1 tbsp lemon juice
- 1 tbsp horseradish
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 2 tbsp finely chopped parsley
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Step 1 – Prepare the Beignet Mixture:
In a large bowl, combine the crab meat, flour, eggs, mayonnaise, green onions, bell pepper, garlic, Cajun seasoning, Old Bay seasoning, paprika, salt, and pepper. Gently fold everything together until well combined. Add breadcrumbs to help bind the mixture and form small, bite-sized fritters.
Step 2 – Heat the Oil:
In a large skillet, heat about 2 inches of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking—about 350°F (175°C).
Step 3 – Form the Beignets:
Using your hands or a spoon, form the crab mixture into small balls, about 1 to 2 inches in diameter. Carefully drop them into the hot oil, working in batches to avoid overcrowding the pan. Fry the beignets for 3-4 minutes on each side, or until golden brown and crispy.
Step 4 – Drain and Cool:
Remove the crab beignets from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool slightly while you prepare the remoulade dipping sauce.
Step 5 – Make the Remoulade Sauce:
In a small bowl, combine mayonnaise, Dijon mustard, ketchup, lemon juice, horseradish, cayenne pepper, paprika, parsley, garlic, salt, and pepper. Mix everything together until smooth and well combined.
Step 6 – Serve:
Serve the crab beignets warm, with the remoulade dipping sauce on the side for dipping.
Nutrition Facts
Serving Size: 3 crab beignets with sauce
Calories per serving: ~220-250
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
How to Serve Crab Beignets with Remoulade Dipping Sauce
These crab beignets make a perfect appetizer or snack on their own, but here are some ideas to serve them with:
- With a side salad: Pair them with a simple arugula or mixed greens salad for a light meal.
- Alongside fries: Serve with crispy French fries or sweet potato fries for a heartier dish.
- With a refreshing drink: A cold beer, iced tea, or a glass of crisp white wine complements these savory treats beautifully.
Additional Tips
- For extra crunch: Add a little bit of cornmeal to the crab mixture for a more textured, crunchy crust.
- Make ahead: You can prepare the crab mixture in advance and refrigerate it until you’re ready to fry.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot oven for a few minutes to crisp them up again.
FAQ’s
1. Can I use imitation crab for this recipe?
Yes, you can substitute imitation crab if fresh lump crab isn’t available. It will still work well in the beignets.
2. Can I freeze the crab beignets before frying?
Yes, you can freeze the formed crab beignets on a baking sheet and transfer them to a freezer bag once frozen. Fry them from frozen, adding an extra minute to the cooking time.
3. Can I make the remoulade sauce in advance?
Yes, the remoulade sauce can be made up to 2 days in advance and stored in the fridge. The flavors meld together even better after sitting for a while!
4. Can I bake the crab beignets instead of frying them?
Baking is possible but they won’t be as crispy. To bake, place the beignets on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 12-15 minutes or until golden brown.
5. How can I make these spicier?
Add extra cayenne pepper or a dash of hot sauce to the crab mixture or remoulade sauce for a spicy kick!
Conclusion
Crab Beignets with Remoulade Dipping Sauce are a show-stopping appetizer that’s sure to impress everyone. The crispy, flavorful beignets combined with the zesty dipping sauce create a perfect balance of textures and flavors. Whether you’re hosting a party or just enjoying a bite on your own, these little fritters are sure to make you feel like you’re dining at a fancy restaurant. Enjoy!
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Crab Beignets with Remoulade Dipping Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12–15 beignets 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun, Southern
Description
Crab Beignets with Remoulade Dipping Sauce are crispy, golden-fried fritters made with sweet crab meat, served alongside a tangy, spicy remoulade sauce. Perfect as an appetizer or party snack.
Ingredients
- 1/2 lb crab meat, cooked and drained
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon vegetable oil, for frying
- For Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped pickles (optional)
Instructions
- For the remoulade sauce, whisk together mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, hot sauce, smoked paprika, and chopped pickles (if using). Refrigerate until ready to serve.
- For the beignets, combine flour, cornmeal, baking powder, garlic powder, onion powder, cayenne, salt, and pepper in a medium bowl.
- Add the milk, beaten egg, and fresh parsley to the dry ingredients. Stir until the batter is smooth, then gently fold in the crab meat.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Spoon the crab mixture into the hot oil, forming small fritters. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels.
- Serve the hot crab beignets with the remoulade dipping sauce on the side.
Notes
- Be sure to drain the crab meat well to avoid a soggy batter.
- You can substitute crab meat with shrimp or other seafood if preferred.
- If the batter is too thick, add a little more milk to reach the desired consistency.
- For a spicier remoulade, increase the amount of hot sauce or add a pinch of cayenne pepper.
Nutrition
- Serving Size: 2 beignets with 2 tablespoons remoulade
- Calories: 240
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg