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Ingredients
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Beignet Ingredients
Rémoulade Sauces
Method
Beignet Preparation
Mix Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper until well combined.
Combine Wet Ingredients
In another bowl, whisk together the eggs and milk until well blended. Stir in the blue crab meat and chopped green onions.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Heat Oil
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
Fry 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. Remove and drain on paper towels.
Rémoulade Preparation
Combine Ingredients
In a medium bowl, mix together the mayonnaise, Dijon mustard, chopped capers, Worcestershire sauce, lemon juice, hot sauce, minced garlic, fresh parsley, and paprika until well combined.
Chill
Cover and refrigerate the rémoulade for at least 30 minutes before serving to allow flavors to meld.