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Fried Crab Balls with Tangy Remoulade Sauce

Crab Beignets With Remoulade Dipping Sauce

Posted by Dee
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.
4.98 from 44 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Cajun
Servings 16 Beignets
Difficulty Easy

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.

Notes

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.
Keyword crab beignets, remoulade sauce
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