Take Me Back To NOLA (Or At Least Make Me These Crabby Beignets!)


Well, I decided to take the crab salad and make it at home for dinner one night.  I was planning to pass on the beignets because I did not want to spend the whole evening cooking, plus I knew my husband would like the crab salad on its own.  Well, when he passed by and tasted the salad, his first question was, “Where are the beignets?” That is when I realized you just cannot enjoy this crab salad without the beignets by its side.  They’re just so good together!

Check out what our friends over at How To Feed A Loon had to say about these:

“These Southern Crab Beignets are supremely delicious. Try and find blue crab meat from your fish mongor or seafood market. If you can’t find blue crab, any good quality crab meat will do. Amazing!”

Yep, any good crab meat will give you this amazingness, so do not be afraid to try it!



1 lb blue crab meat (or any good-quality crab meat)

2 large eggs

1 cup Hellman’s mayonnaise

2 tablespoons Creole mustard (or, coarse grain mustard)

2 teaspoons fresh lemon juice

¼ cup thinly sliced scallions

¼ cup finely diced red onion

1½ teaspoons Kosher salt

½ teaspoon black pepper

Pinch of cayenne pepper

1 cup Panko bread crumbs

Canola oil, for frying

1 cup White Remoulade Sauce



Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.

In a medium bow, whisk the eggs until they’re light and foamy and then whisk in the mayonnaise and mustard.

Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.

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. Refrigerate for at least 1 hour to help it firm up further.

In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.

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.

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.

You can keep the cooked beignets warm in a 200 F oven, if desired.

Serve with White Remoulade Sauce.






Quick Tip: Serve with your favorite dipping sauce

Thanks again to How To Feed A Loon for this amazing recipe.