Crab Stuffed Beignets Recipe
Crab cakes dipped in tempura batter, served with white remoulade dressing
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Ingredients
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For the Crab Cakes
For the Tempura Batter
For the White Remoulade Dressing
Method
For the Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently mix until combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into small patties, about 2 inches in diameter. Place them on a lined baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
For the Tempura Batter
- 3
Make the Tempura Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, ice-cold water, and salt until smooth. The batter should be light and airy. Let it sit for about 10 minutes.
For the White Remoulade Dressing
- 4
Prepare the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until well combined. Refrigerate until ready to serve.
For Frying
- 5
Heat the Oil
In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C). Make sure you have enough oil to submerge the beignets.
- 6
Dip and Fry the Crab Cakes
Take the crab cakes out of the refrigerator. Dip each patty into the tempura batter, ensuring it is fully coated. Carefully drop them into the hot oil and fry in batches until golden brown, about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels.
- 7
Serve
Serve the crab stuffed beignets hot with the white remoulade dressing on the side for dipping.
