Southern Crab Beignets


It’s exhausting to seek out the words to explain however delicious this Southern Crab Beignets formula is. however we’ll strive.

We simply can’t rave concerning these Southern Crab Beignets enough! and that they square measure very terribly simple to form. The ingredients square measure port of entry at its easiest. associate with the freshest crab you'll realize. If you actually wish to impress, associate with lump crab meat. It’ll price you a small amount additional, however it delivers every crab beignet with full-on crab style.

All the opposite ingredients compliment the crab superbly, and provides simply enough Cajun heat to form it worthy. What we tend to love concerning these crab beignets is that they keep thus nice and tender on the within.

All the flavors meld along thus nicely, and as we tend to aforementioned, its all concerning the crab.  Oh, yes! One word of warning, these don't last long in any respect once placed on a table before of hungry guests. they're typically the primary to travel. they're that sensible.

I mean, simply look these babies and tell North American nation you're not obtaining yourself worked into a fury able to fix a batch as before long as humanly possible?!


  • 1 lb blue crab meat or any good-quality crab meat
  • 2 large eggs
  • 1 cup mayonnaise
  • 2 tbsp Creole mustard or, coarse grain mustard
  • 2 tsp fresh lemon juice
  • 1/4 cup thinly sliced scallions
  • 1/4 cup finely diced red onion
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • Pinch cayenne pepper
  • 1 cup Panko bread crumbs
  • Canola oil for frying
  • 1 cup White Remoulade Sauce


  1. Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
  2. In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
  3. Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
  4. Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
  5. In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
  6. Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.
  7. Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
  8. You can keep the cooked beignets warm in a 200 F oven, if desired.
  9. Serve with White Remoulade Sauce

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