Crab Beignets Recipe
creamy cashew pimento crab dip, pecorino cheese tossed beignets.
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Ingredients
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For the Crab Beignets
For the Creamy Cashew Pimento Dip
Method
For the Crab Beignets
- 1
Prepare the Beignet Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
- 2
- 3
Fold in Crab Meat
Gently fold in the shredded crab meat until evenly distributed throughout the batter.
- 4
- 5
Fry the Beignets
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
For the Creamy Cashew Pimento Dip
- 6
Blend the Ingredients
In a high-speed blender, combine the soaked cashews, roasted red bell pepper, minced garlic, lemon juice, salt, smoked paprika, and water.
- 7
Blend until Smooth
Blend on high until the mixture is completely smooth and creamy. If the dip is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
- 8
Stir in Chives
Transfer the dip to a serving bowl and stir in the chopped chives. Adjust seasoning as necessary.