Crab And Corn Beignets Remoulade Recipes

BLUE CRAB BEIGNETS

Steps:

• Beignet batter: In a mixing bowl, whisk baking powder, cornstarch, salt, and flour to combine. Gradually whisk in beer and continue stirring until no lumps remain and the batter yields a ribbony texture. Set aside.
• Crab filling: In a bowl, mix mascarpone, chives, and shallot until thoroughly combined. Season with salt to taste. Fold in the crab meat, separating without breaking up the individual lumps, and gently mix just to combine. Chill for 10-15 minutes. (In the meantime, prepare the aioli: see Step 4 for instructions.)
• Frying the beignets, part 1: Fill a heavy-bottomed cast-iron pot ¾ full with peanut oil (about 3 cups) and heat oil to 375 F. Roll 1-1½ tablespoon-sized balls of the crab mixture and use a spoon to drop them on top of the beer batter. Make sure the oil is ready by dropping in a few beads of batter to see if they fry.
• Frying the beignets, part 2: When the oil is ready, gently roll the crab balls in the batter to coat completely; leaving holes will cause the mascarpone to melt out. Lift the balls from the batter and let them slide off the spoon into the oil. Fry until crisp and deep golden brown, about 4 minutes. (You may have to fry in batches.) As you fry, continually adjust the heat to keep the temperature at 375 F.When the beignets are done, use the spider strainer to place them on paper towels to drain. Prepare a serving plate with a layer of aioli; place beignets on the aioli, sprinkle with flaky salt, and serve with lemon slices. Aioli recipe: Roughly chop garlic clove on cutting board; add ½ tablespoon salt and use the back of a knife to repeatedly press the garlic and salt together to make a paste. Place in a bowl along with a squeeze of lemon and 1 tablespoon Dijon mustard. Whisk in 2 egg yolks, then slowly drizzle in a ½ cup olive oil, whisking the entire time until emulsified and creamy. Season to taste with salt and white pepper.

CRAB AND CORN BEIGNETS REMOULADE

Steps:

• ---TO MAKE SHERRY REMOULADE SAUCE---.
• Thoroughly mix together the cayenne, paprika, sugar, and salt.
• Stir in the ketchup, vinegar, sherry and horseradish.
• Fold in the onions, celery and parsley.
• Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
• ---TO MAKE BEIGNETS---.
• In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
• Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
• In a heavy gauge pot, heat the oil on a high flame.
• When the oil is hot, drop golf ball size pieces of the batter into the pot.
• Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
• Serve with Sherry Remoulade Sauce for dipping.