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Crab Beignets with Remoulade Sauce

By Britney
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 16 Beignets
crab beignets on a plate with remoulade sauce drizzled on top.
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Easy, Golden Fried Crab Beignets with Cajun Remoulade are crispy, packed with flavor, and come together in just 30 minutes!

Equipment

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Ingredients 

Remoulade Sauce

  • 1 cup Mayonnaise
  • 2 tbsp Dijon Mustard
  • 2 tbsp Ketchup
  • 1 tbsp Lemon Juice
  • 1 tbsp Hot Sauce
  • 1 tbsp Relish
  • 2 tsp Cajun Seasoning
  • 1/2 tsp Sugar
  • 2 cloves Garlic, (minced)

Crab Beignets

  • 1 lb Lump Crab Meat
  • 1/2 Yellow Onion, (grated)
  • 1 tsp Old Bay
  • 2 cloves Garlic, (minced)
  • 2 large Eggs
  • 1/2 cup Whole Milk
  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Cornmeal, (finely ground)
  • 2 tsp Baking Powder
  • 2 tbsp Salted Butter, (melted)
  • 4-5 cups Vegetable Oil, (or any high smoke point oil)

Instructions 

  • First, make the remoulade sauce. Combine mayo, dijon mustard, ketchup, lemon juice, hot sauce, relish, cajun seasoning, sugar, and minced garlic in a medium bowl. Whisk together until combined. 1 cup Mayonnaise 2 tbsp Dijon Mustard 2 tbsp Ketchup 1 tbsp Lemon Juice 1 tbsp Hot Sauce 1 tbsp Relish 2 tsp Cajun Seasoning 1/2 tsp Sugar 2 cloves Garlic
  • Remove a 1/2 cup of the remoulade sauce and set the rest aside.
  • In a separate bowl, use a box grater to grate the onion into the bowl. Then add crab meat, Old Bay seasoning, minced garlic, eggs, whole milk, and reserved remoulade sauce. Mix everything together until combined. 1 lb Lump Crab Meat 1/2 Yellow Onion 1 tsp Old Bay 2 cloves Garlic 2 large Eggs 1/2 cup Whole Milk
  • Add in the flour, cornmeal, and baking powder. Fold everything together until a thick batter forms, then pour in melted butter and mix until butter is just incorporated. Batter should be thick enough to hold together but still scoopable. 1 1/2 cups All Purpose Flour 1/2 cup Cornmeal 2 tsp Baking Powder 2 tbsp Salted Butter
  • Add oil to a dutch oven or deep skillet - you want about 4 inches of oil. Heat oil to 350-360 degrees F. Let the batter rest while the oil is heating. For best results, use a deep fry or candy thermometer to monitor oil temperature. 4-5 cups Vegetable Oil
  • Use a small small ice cream scoop or spoon out 2 tablespoon of the crab mixture. Place into the hot oil and fry for 2-3 minutes, until golden brown - flipping half-way through.
  • Remove from the oil with a slotted spoon and place onto a wire rack or paper towel lined plate. Sprinkle with a dash of Old Bay and a squeeze of lemon juice. Serve with the reserved remoulade sauce.

Notes

*see blog post for tips and tricks for the perfect crab beignets!

Nutrition

Calories: 217kcal, Carbohydrates: 16g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 46mg, Sodium: 543mg, Potassium: 138mg, Fiber: 1g, Sugar: 2g, Vitamin A: 261IU, Vitamin C: 4mg, Calcium: 81mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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