Yum: Crab And Corn Beignets
When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served in New Orleans the Old French Quarter.
These Crab And Corn Beignets, however, offer a different twist on a New Orleans favorite that you can try at home. It’ll have your family and friends saying salivating and wanting to take a trip to the Crescent City to get the original thing.
[recipe title=”Crab And Corn Beignets” servings=”2 dozen beignets” time=”Less than 10 min” difficulty=”Easy” image=”http://tsjohnsononline.com/food/wp-content/uploads/sites/15/2017/04/Crab-Corn-Beignets.jpeg” description=”A nice twist on a old New Orleans favorite.”]
– 4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
– 3 cups flour
– 2 cups milk
– 1 tablespoon baking powder
– 1 tablespoon seasoned salt
– 1 tablespoon garlic
– 1 teaspoon thyme
– 1 teaspoon Louisiana Hot Sauce
– 1 lb. lump crabmeat
– 2 cups fresh corn, cooked
– 1/4 cup parsley, minced
– 1/4 cup green onions, sliced
1. Heat peanut oil in frying pot until oil reaches 350F.
2. In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
3. Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
4. Drop batter by the spoonful into hot grease, being careful not to splash yourself.
5. Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
6. Serve with your favorite dipping sauce.