Lump Crab and Corn Beignets
2008-08-22- Course: Appetizers
- Yield : 30 to 40
- Servings : 30 to 40
- Prep Time : 15m
- Cook Time : 3m
- Ready In : 18m
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MawMaw halved the recipe and still made 20 beignets.
Ingredients
- 4 cups canola
- 3 cups flour
- 2 cups milk
- 1 tbsp baking powder
- 1 tbsp seasoned salt
- 1 tbsp garlic
- 1 tsp thyme
- 1 tsp Original Louisiana hot sauce
- 1 pound lump crab meat
- 2 cups fresh corn cooked
- 1/4 cup minced parsley
- 1/4 cup green onions sliced
Directions
Step 1
Shuck and cut the corn, add a small amount of butter and microwave for 8 to 10 minutes. Stir once.
Step 2
In a large bowl, blend the flour, milk, baking powder, seasoned salt, garlic, thyme and hot sauce; stir until batter is formed.
Step 3
Fold in the remaining ingredients being careful not to break up the crab meat.
Step 4
Drop the batter by tablespoon into the hot oil and cook for 2 to 3 minutes until they float to the top flipping occasionally.
Average Rating
(5 / 5)
2 people rated this recipe
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