Crab and Artichoke Beignets with Jalapeno Remoulade
Big Easy-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!
Servings: 40 -45 beignets
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 1/2 cups all-purpose flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 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
MAKE AHEAD:
- Remoulade can be prepared 2-3 days ahead of time.
- Dry ingredients can be combined ahead of time and stored at room temperature.
- Artichokes and scallions can be chopped and refrigerated 1 day ahead.
Nutrition
Serving: 4beignets | Calories: 326kcal | Carbohydrates: 25g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 53mg | Sodium: 772mg | Fiber: 2g | Sugar: 3g