A Marriage Of Crab And Corn ‘Big Easy’ Style

When many human beings consider beignets, they suppose of those terrific, smooth, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde inside the Old French Quarter.

As New Orleans gets back on its ft following Hurricane Katrina, I’d especially recommend a go to to the Crescent City to flavor the real element.

In the meantime, here’s a extraordinary twist on a New Orleans preferred that you could attempt at domestic. It’ll have your own family and pals announcing, "Laissez les bons temps rouler."


four cups LouAna Peanut Oil, for that nutty taste with out a ldl cholesterol

3 cups flour

2 cups milk

1 tablespoon baking powder

1 tablespoon pro salt

1 tablespoon garlic

1 teaspoon thyme

1 teaspoon Louisiana Hot Sauce

1 lb. Lump crabmeat

2 cups clean corn, cooked

1/4 cup parsley, minced

1/4 cup inexperienced onions, sliced


1. Heat peanut oil in frying pot till oil reaches 350°.

2. In a big bowl, mixture collectively flour, milk, baking powder, pro salt, garlic, thyme, and hot sauce and stir till batter is shaped.

3. Stir in ultimate components till all are integrated. Be careful now not to interrupt up lumps of crabmeat during the process.

4. Drop batter via the spoonful into warm grease, being careful no longer to splash yourself.

5. Cook beignets for 2 to 3 minutes when they go with the flow to the top of pot, flipping once in a while.

6. Serve with your preferred dipping sauce.

Yield: Approximately 2 dozen beignets.

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