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A close-up of a golden-brown crab beignet with text 'EASY CRAB BEIGNETS KINGFALLON' and a heart icon. Other beignets and a white bowl are blurred in the background, showcasing the savory appetizer.
Various ingredients for crab beignets are arranged on a white surface, including crab meat, lemon halves, eggs, chopped red onion, scallions, mayonnaise, mustard, and panko bread crumbs, ready for preparation.
A close-up shows the thick, creamy crab beignet mixture in a glass bowl, being stirred with a fork. Visible pieces of crab, scallions, and red onion are mixed into the batter.
Three golden-brown crab beignets are being lifted from hot oil using a metal slotted spoon. The beignets appear crispy and perfectly fried, ready to be served.
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EASY CRAB BEIGNETS

This is a win in the King Family. These savory bites and so easy and delicious. Give it a try this weekend.

INGREDIENTS

1 lb blue crab meat or any good-quality crab meat

2 large eggs

1 cup mayonnaise

2 tbsp Creole mustard or, coarse grain mustard

2 tsp fresh lemon juice

1/4 cup thinly sliced scallions

1/4 cup finely diced red onion

1 1/2 tsp Kosher salt

1/2 tsp black pepper

Pinch cayenne pepper

1 cup Panko bread crumbs

Canola oil for frying

1 cup White Remoulade Sauce

INSTRUCTIONS

Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.

In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.

Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.

Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.

In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.

Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.

Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.

You can keep the cooked beignets warm in a 200 F oven, if desired.

Serve with White Remoulade Sauce.

#lemon8challenge #appetizers #easyrecipes #crab #snacks #highprotein #flavorfulfinds #horsdoeuvres

2024/10/25 Edited to

... Read moreOh my goodness, if you're looking for an appetizer that will truly wow everyone without requiring hours in the kitchen, these EASY CRAB BEIGNETS are it! I stumbled upon this recipe a while back and now it's my absolute go-to for any gathering, big or small. They’re so simple, yet they taste incredibly gourmet, making them feel like a little secret weapon in my culinary arsenal. First off, let’s talk crab meat. The recipe calls for blue crab, which is fantastic, but don't be afraid to experiment. I've used lump crab meat before, and even Dungeness crab (if you're feeling fancy!), and they all deliver delicious results. The key is to get good quality crab meat – whether it’s fresh, pasteurized, or even canned (just make sure it’s a reputable brand) – and always take the time to pick through it thoroughly for shells. It makes all the difference in the world; no one wants a crunchy surprise in their savory bite! For the creamy binder, the recipe suggests mayonnaise and Creole mustard. I usually reach for my favorite full-fat mayonnaise, as it gives the beignets that rich texture. If you don't have Creole mustard, a good whole-grain Dijon or even a spicy brown mustard can give a similar depth of flavor, though Creole definitely adds that unique kick. Don't skip the fresh lemon juice – it truly brightens up the entire dish, cutting through the richness and making each bite perfectly balanced. And for the scallions and red onion, sometimes I finely mince a little red bell pepper too for extra color and a slight sweetness. Now, for the cooking part. While deep frying gives these crab beignets their signature golden crispness, I've also had success with alternative methods for a slightly healthier twist. If you're looking to cut down on oil, you can try baking them. Preheat your oven to 400°F (200°C), lightly grease a baking sheet, and bake for about 15-20 minutes, flipping halfway, until golden brown and firm. They won't be quite as crispy as fried, but still incredibly tasty! An air fryer works wonderfully too; I usually do 375°F (190°C) for 10-12 minutes, shaking the basket occasionally. These methods are great for making them a bit more like a traditional crab cake beignet in texture, slightly less puffy than the fried version. Serving these delightful bites is half the fun! While the White Remoulade Sauce is a classic pairing, don't limit yourself. I love serving them with a spicy aioli (just mayo, sriracha, and a squeeze of lime), or even a sweet chili dipping sauce for a different flavor profile. For drinks, a crisp, dry white wine like Sauvignon Blanc or a light, refreshing lager pairs beautifully. And if you're planning a party, you can prepare the crab mixture ahead of time – it actually firms up even better in the fridge, making it easier to portion and fry later. Simply cover it and refrigerate for up to 24 hours. If you have any leftover cooked beignets, store them in an airtight container in the fridge and reheat gently in a toaster oven or air fryer to bring back some of that crispness. Trust me, these EASY CRAB BEIGNETS are a winner every single time. They're flavorful, easy to make, and disappear incredibly fast. Give them a try this weekend; you won't regret it!