If you’re a fan of crispy, savory bites of seafood, you’re going to love these Cajun crab beignets with a tangy homemade remoulade sauce. These delectable treats feature succulent crabmeat and cajun seasoned beer batter that is fried to perfection resulting in a light and airy beignet. Discover how to make these easy mouthwatering crab beignets at home. They will pair perfectly with our seafood boil in a bag recipe!
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Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
Why We Love This Recipe
There are several reasons to love a crab beignet recipe. For starters, crab is a delicious seafood with a unique flavor and texture. When combined with a light and crispy beignet batter, the result is a perfectly balanced combination that is simply irresistible. Crab beignets are easy to prepare and make for an impressive appetizer or snack that is perfect for entertaining guests or simply enjoying as a tasty treat at home. With the addition of Creole seasoning and a zesty remoulade dipping sauce, this recipe offers a taste of authentic Cajun cuisine.
What are Crab Beignets?
Crab beignets are a savory twist on the classic pastry, beignets. Instead of the sweet, doughy treat that is typically associated with beignets, crab beignets are made with a savory batter that includes lump crabmeat and a variety of seasonings like Creole seasoning and garlic. The batter is then fried until crispy and golden brown, resulting in a delicious and indulgent appetizer or snack.
What is Remoulade Sauce?
Our beignets are paired with a homemade remoulade sauce. It’s a classic French condiment that has been adopted by many other cuisines, particularly in Louisiana Creole and Cajun cuisine. It’s a mayonnaise-based sauce that is infused with a variety of ingredients, such as mustard, vinegar, capers, herbs, and spices. The specific ingredients can vary depending on the recipe and the region, but typically include some combination of mayonnaise, mustard, garlic, parsley, and paprika. In Louisiana, remoulade sauce is often served with seafood dishes like shrimp, crab, and crawfish, and is typically spicy and tangy.
Ingredients Needed
For the Remoulade Sauce
- Mayonnaise: The base of the remoulade sauce and provides a creamy texture and a mild, tangy flavor.
- Dijon Mustard: Adds a tangy and slightly spicy flavor to the remoulade sauce.
- Prepared Horseradish: Provides a pungent and slightly spicy flavor.
- Paprika: Adds a sweet, smoky flavor and a peachy-orange color to the sauce.
- Garlic: You can use fresh minced, jarred or garlic paste.
- Parsley: Adds a fresh, herbaceous flavor. You can use dried or fresh parsley.
- White Vinegar: White vinegar adds a tangy, acidic flavor to the remoulade sauce and helps balance the richness of the mayonnaise.
- Worcestershire Sauce: Adds a complex, savory flavor to the sauce with notes of umami, saltiness, and sweetness.
- Hot Sauce: Optional, For extra tang, heat and spice.
- Cajun seasoning: Cajun seasoning is a blend of spices commonly used in Cajun and Creole cuisine, typically including paprika, cayenne pepper, garlic powder, onion powder, and other herbs and spices. We used Tony Chachere’s.
For the Crab Beignets
- Crabmeat: The star of the dish! You can use lump crab meat and crab claw meat.
- All-purpose Flour: The primary dry ingredient in the beignet batter.
- Cornstarch: Cornstarch will create a crispier texture on the outside of the beignet.
- Baking Powder: The leavening agent that helps the beignets puff up and become light and fluffy when fried.
- Creole Seasoning and Salt: If you’re creole seasoning is sodium free add another 1/2 tsp of salt.
- Beer: The carbonation in the beer helps to create air pockets in the batter, resulting in a light and fluffy texture when fried. We used Modelo.
- Egg
- Mayonnaise: Adds creaminess and tang to the beignet batter, resulting in a more flavorful and moist texture.
- Dijon Mustard
- Green Onion: Green onions add a fresh, mild onion flavor and a little bit of texture to the beignet batter. You can also use diced red onion or shallots.
- Minced Garlic: Garlic adds a savory depth of flavor to the beignet batter.
- Vegetable Oil: Used for frying the beignets. Use any neutral oil with a high smoke point that you’d like. We used non-gmo Canola oil
Make the Remoulade Sauce
- In a small mixing bowl, combine the mayonnaise, Dijon mustard, horseradish, paprika, minced garlic, parsley, white vinegar, Worcestershire sauce, hot sauce, and Cajun seasoning. Mix well to combine.
- Taste the sauce and adjust the seasoning as needed to your preference. If you prefer a spicier sauce, add more hot sauce or Cajun seasoning.
- Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Make the Crab Beignets
- In a large bowl, whisk flour, cornstarch, baking powder, Creole seasoning and salt. Whisk in beer. Batter should be thick resembling pancake batter.
- In a medium bowl, mix together the egg, mayonnaise, Dijon mustard, green onions and garlic until well combined. Fold in crabmeat being careful to not break it up too much. Add crab mixture to flour mixture and gently stir until combined.
- Chill the batter while heating the oil so that it can rest. In a large saucepan or cast iron skillet, heat oil over medium-high heat until it reaches 350°F using a deep-fry thermometer.
- Using a cookie scoop or spoon, drop two tablespoons of the crab mixture into the hot oil, working in batches so as not to overcrowd the pan.
- Fry the beignets until they are golden brown on both sides for a total of 4-5 minutes.
- Use a slotted spoon to transfer the beignets to a metal rack or paper towel-lined plate to drain off any excess oil.
- Serve the crab beignets hot with the remoulade sauce and lemon wedges.
Tips for Success
- As always, use fresh and high-quality ingredients, especially the crab meat.
- Be sure to drain the crabmeat well and remove any shells before using it.
- Don’t overmix the batter. Mix the dry ingredients together first, then add the wet ingredients and stir until just combined. Overmixing can lead to tough and rubbery beignets.
- Allow the batter to rest for at least 15 minutes before using it. This will allow the gluten in the flour to relax and the batter to thicken slightly.
- Use a thermometer to ensure that the oil is at the correct temperature (around 350°F) before adding the beignets.
- Fry the beignets in small batches to avoid overcrowding the pan and to maintain the oil temperature.
- Serve the beignets hot and fresh, ideally right out of the fryer. If you need to reheat them, place them in a single layer on a baking sheet and bake at 350°F for a few minutes until heated through and crispy.
- Have fun with the seasonings and dipping sauces! Experiment with different herbs, spices, and sauces to customize your crab beignets to your liking.
Storing and Reheating Leftovers
To store leftover crab beignets, let them cool to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3-4 days.
Reheating the Crab Beignets:
- Oven: Preheat the oven to 350°F (175°C). Place the beignets on a baking sheet and bake for 5-7 minutes or until heated through and crispy.
- Microwave: Place the beignets on a microwave-safe plate and microwave on high for 30 seconds to 1 minute or until heated through. Keep in mind that the beignets will lose some of their crispiness when reheated in the microwave.
Coastal Cuisine (Gullah, Cajun, and Creole) 2023 Juneteenth Virtual Cookout
Gullah, Cajun, and Creole cuisines highlight the bounty of coastal food central to Juneteenth since its inception in the Gulf Coast city of Galveston, TX, in 1865. Southern Crab Beignets with Remoulade Sauce, Cajun Seafood Boil, and cooling Homemade Peaches and Cream Popsicles are among the recipes inspired by the unique culinary traditions rooted in the coastal regions of the Gulf States.
- Gimme From Scratch- Southern Crab Beignets with Remoulade Sauce
- Meiko And The Dish – Cajun Chicken Wing & Turkey Neck Boil (Seafoodless)
- Gimme From Scratch – Cajun Seafood Boil
- Kenneth Temple – Old Fashion Salmon Patties with Homemade Tartar Sauce
- Lenox Bakery – Banana Pudding Pound Cake
- Coined Cuisine – Homemade Peaches & Cream Popsicles
- Sims Home Kitchen – Non-Alcoholic Tropical Pineapple Drink
You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
These New Orleans inspired crab beignets are a delicious and indulgent appetizer that can be a showstopper at any gathering or dinner party. With a crisp and flavorful exterior and a savory, crab-filled center, these beignets are a perfect combination of textures and flavors. By using fresh and high-quality ingredients, such as lump crabmeat, a light beer batter, and a homemade remoulade sauce, you can elevate this classic Louisiana dish to a gourmet level.
More Cajun Inspired Recipes
Crab Beignets With Remoulade Dipping Sauce
Ingredients
For the Remoulade Sauce
- 1/2 cup mayonnaise
- 1/2 tbsp dijon
- 1 tsp horseradish
- 1 tsp paprika
- 2 minced garlic cloves
- 1 tsp parsley
- 1/2 tsp white vinegar
- 1 tsp worcestershire sauce
- 1 tbsp hot sauce
- 1/2 tsp cajun seasoning
For the Crab Beignets
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tbsp baking powder
- 1 tsp Creole seasoning
- 1/2 tsp salt
- 1 cup beer
- 1 egg
- 1/2 cup mayo
- 1 tbsp dijon
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 8 oz crabmeat, picked over for shells
- Canola oil, for frying
Instructions
Make the Remoulade Sauce
- In a small mixing bowl, combine the mayonnaise, Dijon mustard, horseradish, paprika, minced garlic, parsley, white vinegar, Worcestershire sauce, hot sauce, and Cajun seasoning. Mix well to combine.
- Taste the sauce and adjust the seasoning as needed to your preference. If you prefer a spicier sauce, add more hot sauce or Cajun seasoning.
- Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Make the Crab Beignets
- In a large bowl, whisk flour, cornstarch, baking powder, Creole seasoning and salt. Whisk in beer. Batter should be thick resembling pancake batter.
- In a medium bowl, mix together the egg, mayonnaise, Dijon mustard, green onions and garlic until well combined. Fold in crabmeat being careful to not break it up too much. Add crab mixture to flour mixture and gently stir until combined.
- Chill the batter while heating the oil so that it can rest. In a large saucepan or cast iron skillet, heat oil over medium-high heat until it reaches 350°F using a deep-fry thermometer.
- Using a cookie scoop or spoon, drop two tablespoons of the crab mixture into the hot oil, working in batches so as not to overcrowd the pan.
- Fry the beignets until they are golden brown on both sides for a total of 4-5 minutes.
- Use a slotted spoon to transfer the beignets to a metal rack or paper towel-lined plate to drain off any excess oil.
- Serve the crab beignets hot with the remoulade sauce and lemon wedges.
12 Responses
My family absolutely devoured these. We loved the crisp outside and the yummy flavors on the inside. Definitely one to make over and over again.
These crab beignets are going to become my new snacking favorite! The crunchy outside and flavorful inside are perfect with the remoulade dipping sauce.
I am just loving the idea of a savory beignet! And the crab- yum! 🙂 That sauce sounds absolutely amazing as well. I can’t wait to make this recipe soon.
I made these beignets for dinner with friends. Everyone LOVED them! So light and crispy and the sauce was perfect.
Girl I am definitely making these! I love this idea and they look so good!!! Thank you for sharing!
Absolutely delicious. I’m fortunate to live on the coast, so getting fresh seafood is easy. I got a beautiful crab and I follow all your tips and came up delicious. And the remoulade sauce is out of this world!
We made them for BBQ with friends and family this weekend, and they were such a hit! Everyone loved them, all my friends asked for the recipe!
Once in a while, we love to indulge in delectable fried food and these crab beignets look and sound simply amazing. Thank you for the inspiration!
I was just in New Orleans and saw something like this at a restaurant. So happy I can now make them at home. Thanks for the recipe!
This beignets made for the best appetizer for our Sunday meal. They were delicious and the sauce, wow!
These crab beignets are perfectly tasty and crispy. I loved the added remoulade sauce. I’m so excited to make these for our upcoming Juneteenth celebration.
I’d been looking for something new to prepare with crab when I came across your recipe. Oh how good these were! I plan on making them every time we have friends over to watch the game.