Crab and Corn Beignets with Sherry Remoulade

There’s a certain magic to the Louisiana bayou, a vibrant energy that hums with life, music, and most importantly, incredible food. My first taste of authentic Cajun cooking was at a tiny, unassuming roadside shack, the kind with weathered wooden walls and the aroma of spices hanging thick in the air. It was there, amidst the lively chatter and zydeco rhythms, that I first experienced the joy of biting into a warm, crispy beignet, bursting with the sweet corn and succulent crab, elevated by a tangy, creamy remoulade. It was a revelation, a flavor explosion that transported me straight to the heart of Louisiana, and I’ve been chasing that experience ever since.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Servings: 4
• Yield: Approximately 16 beignets
• Dietary Type: Not Gluten-Free

Ingredients

For the Beignets:

• 4 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup whole milk
• 1 tablespoon chopped fresh garlic
• ¼ cup chopped scallion
• 3 tablespoons Cajun seasoning mix
• ½ lb fresh lump crabmeat, picked over
• 4 ears fresh corn, cooked and cut from the cob
• 4 cups corn oil or 4 cups vegetable oil, for frying

For the Sherry Remoulade Sauce:

• 1 teaspoon cayenne pepper
• 1 lemon, sliced
• ½ tablespoon paprika
• ½ tablespoon sugar
• Salt, a little, to taste
• ¼ cup no-salt-added ketchup
• ¼ cup dry sherry
• 1 tablespoon white wine vinegar
• ½ tablespoon horseradish
• ½ cup mayonnaise
• 2 tablespoons olive oil
• ½ cup sweet onion, minced
• ½ cup celery, minced
• 2 tablespoons parsley, chopped

Equipment Needed

• Large mixing bowl
• Heavy gauge pot or deep fryer
• Slotted spoon or spider
• Paper towels
• Small mixing bowl
• Whisk
• Measuring cups and spoons

Instructions

Making the Sherry Remoulade Sauce:

1. In a small mixing bowl, thoroughly mix together the cayenne pepper, paprika, sugar, and a pinch of salt. This spice blend is the foundation of our remoulade, so ensure everything is well combined.
2. Stir in the ketchup, white wine vinegar, dry sherry, and horseradish. The sherry adds a unique depth of flavor that elevates this remoulade beyond the ordinary.
3. Fold in the minced sweet onion, minced celery, and chopped parsley. These fresh ingredients provide a wonderful textural contrast and a burst of freshness.
4. Gently fold in the mayonnaise and olive oil. Mix well so everything combines, but don’t overmix.
5. Taste and adjust seasoning as needed, adding more salt, cayenne, or sherry depending on your preference. The sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.

Making the Beignets:

1. In a large mixing bowl, combine the eggs, all-purpose flour, whole milk, baking powder, chopped fresh garlic, and Cajun seasoning.
2. Stir until a sticky batter forms. Don’t overmix; a few lumps are perfectly fine. Overmixing can lead to tough beignets.
3. Gently fold in the cooked corn kernels, picked-over crabmeat, and chopped scallions. Be careful not to break up the crabmeat too much.
4. In a heavy-gauge pot or deep fryer, heat the corn oil or vegetable oil on a high flame until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for the best results. If you don’t have a thermometer, test the oil by dropping a small amount of batter into it. It should sizzle and turn golden brown in about 6-8 minutes.
5. Once the oil is hot, carefully drop golf ball-sized pieces of the batter into the pot. Use a spoon or small cookie scoop to portion the batter evenly. Be sure not to overcrowd the pot, as this will lower the oil temperature and result in greasy beignets. Aim for about 3-4 beignets per batch, depending on the size of your pot.
6. Cook the beignets until they are dark brown and no longer doughy in the center, approximately 6-8 minutes. Turn them occasionally to ensure even cooking. The beignets should puff up and become golden brown on all sides.
7. Use a slotted spoon or spider to remove the beignets from the oil and place them on a plate lined with paper towels to drain excess oil.
8. Serve the hot, crispy beignets immediately with the Sherry Remoulade Sauce for dipping.

Expert Tips & Tricks

• For extra crispy beignets, consider using a combination of cornmeal and flour in the batter. Replace ½ cup of the all-purpose flour with ½ cup of cornmeal.
• Don’t have fresh corn? Frozen corn kernels, thawed and drained, can be used as a substitute.
• To ensure the crabmeat is truly picked over, gently run your fingers through it to remove any bits of shell or cartilage.
• The Sherry Remoulade Sauce can be made a day or two in advance. The flavors will meld together beautifully. Just be sure to store it in an airtight container in the refrigerator.
• If the oil gets too hot, it will cause the beignets to brown too quickly on the outside while remaining doughy on the inside. Lower the heat and allow the oil to cool down slightly before continuing to fry.
• If you want to add a little extra heat to the beignets, add a pinch of cayenne pepper to the batter.
• To keep the beignets warm if serving a crowd, place cooked beignets on a baking sheet in a warm oven (around 200°F) until ready to serve.

Serving & Storage Suggestions

Serve these Crab and Corn Beignets immediately while they are hot and crispy. Arrange them on a platter and serve alongside a bowl of the Sherry Remoulade Sauce for dipping. A lemon wedge can also be added for some acidity.

Leftover beignets are best stored in an airtight container in the refrigerator. They will lose some of their crispness, but they can be reheated in a 350°F (175°C) oven for a few minutes to crisp them up again. Reheated beignets are best eaten immediately.

The Sherry Remoulade Sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	655 kcal	33%
Total Fat	43g	55%
Saturated Fat	7g	35%
Cholesterol	118mg	39%
Sodium	197mg	8%
Total Carbohydrate	52g	17%
Dietary Fiber	2g	8%
Sugars	3g	6%
Protein	16g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the batter.
• Spicier Remoulade: Add a pinch of cayenne pepper or a dash of hot sauce to the Sherry Remoulade Sauce for an extra kick.
• Vegetarian Beignets: Omit the crabmeat and increase the amount of corn or add other vegetables, such as diced bell peppers or zucchini.
• Herb Variations: Experiment with different herbs in the remoulade, such as dill, chives, or tarragon.
• Dairy-Free Beignets: Use a plant-based milk alternative, such as almond milk or oat milk, in place of the whole milk.
• Shrimp & Corn Beignets: Substitute the crabmeat with cooked, peeled, and deveined shrimp for a different take on this classic.

FAQs (Frequently Asked Questions)

Q: Can I make the batter ahead of time?
A: It’s best to fry the beignets soon after making the batter to ensure they are light and airy. If you must make it ahead, store it in the refrigerator for no more than an hour, as the baking powder will start to lose its effectiveness.

Q: Can I bake these instead of frying them?
A: While you could technically bake them, the texture will be quite different. Frying creates the characteristic crispy exterior and soft interior of a beignet.

Q: What is the best type of oil to use for frying?
A: Corn oil or vegetable oil are good choices because they have a high smoke point and a neutral flavor, allowing the flavors of the beignets to shine through.

Q: My beignets are greasy. What am I doing wrong?
A: The most common cause of greasy beignets is frying them at too low a temperature. Ensure the oil is at 350°F (175°C) before adding the batter. Also, avoid overcrowding the pot, as this will lower the oil temperature.

Q: Can I use imitation crab meat in this recipe?
A: While you can substitute with imitation crab meat, the flavor and texture won’t be quite the same. Fresh lump crabmeat is highly recommended for the best results.

Final Thoughts

These Crab and Corn Beignets with Sherry Remoulade are a delightful treat that captures the essence of Louisiana cuisine. The combination of sweet corn, savory crab, and the tangy remoulade sauce is simply irresistible. Don’t be intimidated by the frying; it’s easier than you think! I encourage you to give this recipe a try and experience the joy of homemade beignets. Share your creations and feedback, and perhaps even pair them with a refreshing Abita beer or a crisp Sauvignon Blanc for a truly authentic experience. Bon appétit, y’all!