Crab And Corn Beignets Remoulade

Total Time: 48 mins Preparation Time: 40 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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 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
• 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
• 1 tablespoon white 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

Recipe

• 1 ---to make remoulade sauce---.
• 2 thoroughly mix together the cayenne, paprika, sugar, and salt.
• 3 stir in the ketchup, vinegar, 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 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 remoulade sauce for dipping.