Best 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.

CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE

Steps:

• Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
• Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
• Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
• Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
• Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
• Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
• Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
• Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.

CRAB CAKES AND 5-INGREDIENT REMOULADE

Steps:

• In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
• Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
• Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.