Blue Crab Beignets With White Rémoulade Sauce

Crispy seafood to please a crowd.


1 lb blue crab meat
2 large eggs
1 cup mayonnaise
2 tbsp Creole mustard
2 tsp fresh lemon juice
1/4 cup thinly sliced scallions
1/4 cup finely diced red onion
1 1/2 tsp kosher salt
1/2 tsp black pepper
Pinch of cayenne
1 cup panko
Canola oil, for frying
1 cup White Rémoulade Sauce

White Rémoulade Sauce:
1/4 cup minced yellow onions
1/4 cup thinly sliced scallions
Grated zest and juice of 1/2 lemon
1/8 tsp Worcestershire sauce
1 cup mayonnaise 


Step 1: Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.

Step 2: In a medium bowl, 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.

Step 3: In a large, deep skillet or pot, heat 2" of canola oil to 350°F. Using 2 table spoons (the kind you eat with, not measure with), drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown colour forms on the outside, 1 - 2 minutes.

Step 4: 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.

White Rémoulade Sauce:
Step 1: Combine all the ingredients in a bowl and chill for at least 30 minutes or up to 8 hours to allow the flavours to develop before serving. 

See more recipes from Down South.

Reprinted with permission from Down South (2014, Random House Canada).