New Orleans-inspired Crab and Artichoke Beignets with Jalapeno Remoulade are super easy and will be the hit of any get-together! Sweet crab and artichokes with a buttermilk batter fry up crisp and golden on the outside and tender and delicious on the inside. They pair perfectly with a spicy remoulade!
Hey, all! I’m super excited to share this recipe with you!
While working on this recipe, I posted an in-process cell phone photo on my personal Facebook page and it created quite a stir. My friends were all pretty excited and couldn’t wait to get this crab and artichoke beignet recipe.
The reason I shared it there first was that I was pretty excited that the recipe worked as beautifully as it did. No tweaking or retesting was necessary and my husband was an immediate fan.
I did, however, run into a little snafu with crab quality. I tried Kroger’s Private Selection and had to return it so let me share what I’ve learned in the process.
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Tips for buying crabmeat:
If you’re like me, you don’t want to painstakingly pick crabmeat out of shells for an hour or two before making something else with it. So, you’ll need to buy some good crabmeat that is ready to use. Here are some important tips:
- ALL crab worldwide is wild-caught, however, I prefer to stick with crab that comes from U. S. waters.
- In some parts of the world, the crab is caught in ways that are illegal, not environmentally friendly or use unfair labor practices; a lot of crabmeat comes from Vietnam. While I’m not aware of the labor practices there, I’d rather get it here to keep U. S. citizens employed.
- Ready-to-use crabmeat comes from crabs that have been steamed or boiled. The meat is then pasteurized to kill bacteria and extend shelf life.
- I’ve had the best luck with crab from the Gulf sold in 8-ounce plastic containers from Whole Foods.
- I like buying crab in clear plastic containers because you can SEE the crab and anything else inside such as slime or bubbles. Always flip the container over and examine the bottom for any of those signs. Scary stuff.
- Good crab meat should have a fresh, clean, gently sweet/salty flavor with nothing fishy about it.
- There are various grades of crab:
- Jumbo
- Lump (which is what I used for these beignets)
- Backfin
- Flake
- Special
- Jumbo is the highest quality with the largest pieces. Lump crabmeat is slightly smaller with backfin smaller than that.
- Flake and special are the smallest with much of it coming from the claws and are both brownish in color.
- If you prefer to rinse the crab in a sieve before using as I do, be sure to gently pat it dry with paper towels.
- Look it over for any shell fragments and discard.
- I avoid any product labeled “imitation crab,” which is often highly processed white fish.
What is remoulade?
A remoulade has French origins and is usually aioli or mayonnaise-based. It’s similar to a tartar sauce and pairs well with fish and seafood dishes. One of the main ingredients is something pickled such as cornichons or capers. We always have pickled jalapenos around the house so they’re usually my first choice in remoulade.
How to make Crab and Artichoke Beignets with Jalapeno Remoulade:
- First, make the remoulade so the flavors have a chance to blend. This can be done 2-3 days ahead of time.
- Gather the remoulade ingredients–much of which you may already have on hand!
- Mayonnaise
- Dijon mustard
- Lemon juice
- Prepared horseradish
- Pickled jalapeno
- Scallions
- Garlic
- Fresh parsley
- Paprika, preferably Hungarian which has a little more kick
- Simply combine them all in a bowl. If you prefer the remoulade to be smooth, combine everything in a food processor or blender. Refrigerate until needed.
- Make the beignets.
- Gather up the ingredients–much of which you may already have on hand!
- All-purpose flour
- Cornmeal
- Baking powder
- Salt
- Cayenne pepper
- An egg
- Scallions
- Artichokes (I use frozen)
- Buttermilk
- Good quality lump crabmeat
- Combine the dry ingredients first, then the wet.
- Gently flake the crab to break it up then fold it into the batter.
- Using a 1-inch cookie scoop, drop the batter into at least 3 inches of vegetable or canola oil that has been preheated to 375 degrees in a deep fryer.
- You can do 5-6 scoops at a time. You don’t want to do more than that or you run the risk of their clumping together. To keep them warm as you work, place them in a 180-degree oven.
- Cook for approximately 4-5 minutes until they’re nice and golden. Place on a cooling rack set over a rimmed baking sheet. Setting them on paper towels to drain will cause the bottom to become soggy.
- To keep the beignets warm as you work, place them in a 180-degree oven.
So good, friends! Your guests are going to love them!
Fried foods are perfect with champagne for New Year’s or any special celebration!
Serve with lemon wedges if desired and garnish with some fresh parsley sprigs.
Flaky, crispy and addictive! Crab and Artichoke Beignets with Jalapeno Remoulade! Yesss!! Let’s eat!
More appetizers you’ll love!
- Deviled Crab-Stuffed Artichoke Bottoms
- Shrimp Cocktail Louis
- Lemon Parmesan Stuffed Artichoke Bottoms
- Creamy Shrimp Salsa Dip
- Crab Mango and Avocado Salad with Chile-Lime Dressing in Endive
- Chicken, Spinach and Artichoke Puff Pastry Parcels
- Goat Cheese Stuffed Artichoke Bottoms
- Jalapeno Pimento Cheese Deviled Eggs
- Balsamic Italian Sausage and Grapes over Goat Cheese Polenta
Crab and Artichoke Beignets with Jalapeno Remoulade
Equipment
Ingredients
Remoulade
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped pickled jalapenos
- 2 teaspoons prepared horseradish
- 2 teaspoons paprika - Hungarian or sweet
- 2 scallions - white and light green part only, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 cloves garlic - minced
- Salt and freshly ground black pepper - to taste
Beignets
- 1 ½ cups all-purpose flour
- ⅓ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 can (14-ounce) artichoke hearts - drained and patted dry -OR- 1 package (10-ounce) frozen-thawed artichoke hearts, squeezed of excess moisture and chopped (approximately 2 cups)
- 4 scallions - white and light green part only, finely chopped
- 1 large egg - beaten to blend
- 1 cup buttermilk - preferably full-fat
- 8 ounces lump crabmeat - picked over for shell fragments and coarsely flaked
- Vegetable oil - for frying
- Parsley sprigs - for garnish
- Lemon wedges - optional
Instructions
Remoulade
- Combine remoulade ingredients in a bowl. Alternatively, combine in a food processor or blender if you prefer it smooth. Refrigerate until ready to serve.
Beignets
- Preheat oven to 180 degrees. Pour enough oil into a deep fryer so that it's 3-inches deep. Heat to 375 degrees.
- Combine the first 5 ingredients in a large bowl and mix well.
- Add the artichokes, scallions, egg and buttermilk and stir until combined.
- Fold in the crabmeat.
- Using a 1-inch cookie scoop, drop the batter into the hot oil working in batches of 5-6 beignets at a time.
- Cook 4-5 minutes or until crispy and golden brown. Drain on a rack set over a rimmed baking sheet.
- Place in the oven to keep warm until you've fried all the beignets.
- Garnish with fresh parsley sprigs.
- Serve with remoulade and lemon wedges if desired.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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