A Marriage Of Crab And Corn “Big Easy” Style
When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. If you go to Louisiana, I’d highly recommend a visit to the Crescent City to taste the real thing.
In the meantime, here’s a different twist on a New Orleans favorite that you can try at home. It’ll have your family and friends saying, “Laissez les bons temps rouler.”
Crab and Corn Beignets “Big Easy” Style
Ingredients:
** 4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
** 3 cups flour
** 2 cups milk
** 1 tablespoon baking powder
** 1 tablespoon seasoned salt
** 1 tablespoon garlic
** 1 teaspoon thyme
** 1 teaspoon Louisiana Hot Sauce
** 1 lb. lump crabmeat
** 2 cups fresh corn, cooked
** 1/4 cup parsley, minced
** 1/4 cup green onions, sliced
Directions:
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Heat peanut oil in frying pot until oil reaches 350°.
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In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
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Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
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Drop batter by the spoonful into hot grease, being careful not to splash yourself.
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Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
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Serve with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.
Enjoy!
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