If you’re on the lookout for a show-stopping appetizer that brings a taste of New Orleans right into your kitchen, Crab Beignets with Remoulade Dipping Sauce are about to become your new obsession. Each golden, crispy beignet is packed with sweet lump crab and fragrant herbs, while the creamy remoulade sauce delivers a vibrant, tangy punch on the side. This dish is a joyous celebration of Southern flavor and texture—the perfect way to start a meal or wow your guests at your next gathering!
Ingredients You’ll Need
The magic of Crab Beignets with Remoulade Dipping Sauce lies in a handful of carefully chosen ingredients. Every component plays a starring role, contributing to crisp edges, fluffy centers, and a sauce that absolutely sings. Here’s what you need and why:
- All-purpose flour: The base for your batter, giving beignets their characteristic fluff and crunch.
- Baking powder: Provides lift, ensuring your beignets are light and airy, not dense.
- Salt: Enhances every flavor in both the beignets and the sauce.
- Cayenne pepper: Adds a subtle heat that layers beautifully with the crab.
- Smoked paprika: Gives a smoky depth and gorgeous golden color.
- Large eggs: Create structure and help everything hold together.
- Whole milk: Keeps the batter smooth and moist.
- Mayonnaise: Adds rich tang to both beignets and remoulade, pulling the flavors together seamlessly.
- Dijon mustard: Brings a punch of sharpness, elevating the spice profile.
- Worcestershire sauce: Deepens the savory notes and complements the crab beautifully.
- Green onions: Add freshness and just a hint of bite to each beignet.
- Fresh parsley: Brightens the mixture and enlivens every bite.
- Lump crab meat: The star ingredient! It’s sweet, tender, and luxurious—don’t skimp or substitute here.
- Vegetable oil: Neutral flavor, high smoke point, and ideal for frying up golden, crispy beignets.
- Mayonnaise (remoulade): The creamy base for your zesty dipping sauce.
- Dijon mustard (remoulade): Gives the sauce its signature tang.
- Lemon juice: Brightens everything with acidity, balancing richness.
- Finely chopped pickles or relish: Adds texture and delightful tartness to the sauce.
- Hot sauce: A critical dash of heat—adjust to your preference.
- Paprika: Warm color and subtle sweetness in the sauce.
- Garlic powder: Infuses a mellow savoriness without overpowering.
- Onion powder: Adds depth and classic Cajun notes to the remoulade.
- Prepared horseradish: A bit of a kick, absolutely irresistible.
- Salt and pepper: Round out the flavors, used to taste.
How to Make Crab Beignets with Remoulade Dipping Sauce
Step 1: Mix the Dry Ingredients
Grab a medium-sized bowl and whisk together the flour, baking powder, salt, cayenne, and smoked paprika. These dry ingredients are the foundation—combining them first ensures even seasoning and texture in each fluffy beignet.
Step 2: Prepare the Wet Mixture
In a separate bowl, beat your eggs, milk, mayonnaise, Dijon mustard, and Worcestershire sauce until the mixture is creamy and smooth. This step is all about building flavor, so take a moment to whisk until you have a unified base.
Step 3: Add Herbs and Aromatics
Stir in the finely chopped green onions and parsley to the wet mixture. These bright, fresh additions will dot your Crab Beignets with Remoulade Dipping Sauce with color and bursts of herbal flavor.
Step 4: Combine Wet and Dry, Then Fold in Crab
Pour the wet ingredients into the dry ingredients and stir until just combined—no over-mixing, please! Gently fold in the picked-over lump crab meat, taking care not to break up those precious crab chunks too much. Cover and chill the batter for 20 to 30 minutes. This rest gives everything time to hydrate and helps the flavors meld.
Step 5: Fry the Beignets
While your batter chills, heat a deep pot with 2 to 3 inches of vegetable oil to 350°F (175°C). Using a small cookie scoop or spoon, carefully drop rounded tablespoons of your crab batter into the hot oil. Fry in batches, turning beignets as needed, until they’re golden brown and cooked through—about 3 to 4 minutes. Retrieve with a slotted spoon and let them drain on paper towels for irresistible crispness.
Step 6: Mix up the Remoulade Dipping Sauce
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped pickles or relish, hot sauce, paprika, garlic powder, onion powder, and horseradish. Season with salt and pepper, then stir until the sauce is irresistibly creamy. Tuck it in the fridge to chill and let those flavors deepen while you fry the rest of the crab beignets.
Step 7: Serve and Savor
Arrange the hot, crispy beignets on a platter with a generous bowl of remoulade. Watch everyone’s eyes light up as they bite into these Southern classics—because Crab Beignets with Remoulade Dipping Sauce always steal the show!
How to Serve Crab Beignets with Remoulade Dipping Sauce
Garnishes
Dress up your beignets with a scatter of chopped fresh parsley, lemon wedges for a citrusy squeeze, and a dusting of extra smoked paprika for color. These little details make your Crab Beignets with Remoulade Dipping Sauce pop with freshness and visual appeal.
Side Dishes
Pair these beignets with crisp, tangy coleslaw, a light cucumber salad, or sautéed greens for balance. If you’re feeling festive, serve them alongside hush puppies or a cool, crunchy corn salad—classic companions for a little Southern feast.
Creative Ways to Present
Try stacking the beignets on tiered platters for an appetizer tower, or serve each beignet in a lettuce cup with a drizzle of remoulade for a playful, hand-held bite. For parties, plate them tapas-style with bright toothpicks and individual dipping cups so everyone can enjoy them hot and fresh.
Make Ahead and Storage
Storing Leftovers
If you end up with a few extra Crab Beignets with Remoulade Dipping Sauce, transfer them to an airtight container once completely cooled. Separate layers with parchment to keep them from sticking and store in the fridge for up to 2 days. The remoulade can hang out in the fridge for up to 3 days—the flavors will get even more vibrant!
Freezing
Freeze beignets in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep beautifully for up to one month. Let them thaw overnight in the fridge before reheating. The remoulade is best made fresh or stored only in the fridge, not the freezer, to maintain its creamy texture.
Reheating
For that just-fried taste, reheat beignets in a 350°F (175°C) oven for 8 to 10 minutes, or until hot and crispy again. Avoid microwaving, as it can make them soggy. Give them a quick flip halfway through for even warmth, and don’t forget a fresh squeeze of lemon before serving!
FAQs
Can I use canned crab instead of fresh?
Yes, you can absolutely use canned crab if fresh isn’t available! Just be sure to drain it thoroughly and pat it dry to avoid excess moisture in your batter. The result is still delicious and budget-friendly.
What’s the best oil for frying Crab Beignets with Remoulade Dipping Sauce?
Vegetable oil is perfect because of its high smoke point and neutral flavor. Peanut oil or canola oil are also great options for consistently crisp results and a golden-brown finish.
How far in advance can I make the remoulade sauce?
Remoulade sauce reaches peak flavor after sitting in the fridge for a day or two. Feel free to make it up to 3 days ahead. This lets the flavors meld, and makes serving day even easier!
Are the beignets spicy?
There’s a gentle Cajun warmth from the cayenne and smoked paprika, but they’re not overly spicy. For more heat, just increase the hot sauce or cayenne, or keep it mild for a crowd-pleaser.
Can I bake instead of fry these beignets?
Classic Crab Beignets with Remoulade Dipping Sauce are beloved for their crisp, fried exterior, but you can bake them in a very hot oven (around 425°F) if you prefer. Brush or spritz them well with oil before baking for the crispiest results.
Final Thoughts
If you’re craving a starter that’s both elegant and downright irresistible, you owe it to yourself to try Crab Beignets with Remoulade Dipping Sauce. This recipe turns a handful of humble ingredients into a celebration—full of bold flavors, wonderful textures, and that distinctive Southern charm. Invite friends over or treat yourself to a special night in; either way, these beignets will bring joy and a dash of New Orleans magic to your table!
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Crab Beignets with Remoulade Dipping Sauce Recipe
- Total Time: 35 minutes
- Yield: 20 beignets 1x
- Diet: Non-Vegetarian
Description
These crab beignets are a delightful Southern twist on classic beignets, featuring lump crab meat in a savory batter, fried to golden perfection. Served with a zesty remoulade sauce, they make a perfect appetizer for seafood lovers.
Ingredients
For the Crab Beignets:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 2 large eggs
- 1/3 cup whole milk
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup finely chopped green onions
- 2 tablespoons chopped fresh parsley
- 8 ounces lump crab meat (picked over for shells)
- vegetable oil for frying
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped pickles or relish
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon prepared horseradish
- salt and pepper to taste
Instructions
- Prepare the Crab Beignets: In a medium bowl, whisk together flour, baking powder, salt, cayenne, and smoked paprika. In another bowl, beat eggs, milk, mayonnaise, Dijon, and Worcestershire sauce until smooth. Stir in green onions and parsley.
- Fold in Crab Meat: Add wet mixture to dry ingredients and mix until just combined. Gently fold in the crab meat. Cover and chill for 20–30 minutes.
- Fry the Beignets: Heat oil to 350°F (175°C). Drop rounded tablespoons of batter into the oil, frying in batches for 3–4 minutes until golden brown. Drain on paper towels.
- Make the Remoulade Sauce: Combine all sauce ingredients in a bowl, adjust seasoning to taste.
- Serve: Enjoy warm crab beignets with remoulade on the side.
Notes
- You can prepare the remoulade up to 3 days in advance for deeper flavor.
- If using canned crab, drain well and pat dry.
- Best served fresh but can be reheated in the oven at 350°F for 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 2 beignets with sauce
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg
