Crab Beignets (with White Remoulade Sauce)

Crab Beignets (with White Remoulade Sauce): Submitted by: Vickie | Date Added: 27 Jul 2017 Ingredients:

1 lb blue crab meat (or any good-quality crab meat)
2 large eggs
1 c mayonnaise
2 T Creole mustard (or, coarse grain mustard)
2 t fresh lemon juice
1/4 c thinly sliced scallions
1/4 c finely diced red onion
1.5 t Kosher salt
1/2 t black pepper
Pinch of cayenne pepper
1 c Panko bread crumbs
Canola oil, for frying
1 c White Remoulade Sauce (ingredients & directions below)

Ingredients for White Remoulade Sauce:
1/4 cup yellow onion, finely chopped
1/4 cup scallions, finely chopped
Zest and juice of ½ of lemon
1/2 teaspoon Worcestershire sauce
1 cup good-quality mayonnaise

Cooking Instructions:

1. Pick shell out of crab meat. Do this at least twice and try not to break apart.
2. In a medium bow, whisk the eggs until light and foamy; 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.
5. Refrigerate for at least 1 hour to help it firm up further.
6. In a large, deep skillet or pot, heat 2 inches of canola oil to 350 F.
7. 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.
8. 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.
9. Beignets can be kept warm in a 200 F oven, if desired.
10. Serve with White Remoulade Sauce.

Directions for White Remoulade Sauce:
Combine all the ingredients for the sauce in a bowl. Chill at least 30 minutes or up to 8 hours before serving.