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"Do vegetarians eat animal crackers?"--Unknown

Crab Beignets Recipe

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This recipe for Crab Beignets is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. jar sliced pimentos, drained and chopped
1/3 c mayonnaise
1 T finely chopped shallot 1 T finely chopped fresh chives
1 tsp. minced garlic
1 tsp. seafood seasoning, such as Old Bay
1/2 tsp. lemon zest
1-1/4 c all-purpose flour
3/4 c fine stone-ground cornmeal, such as Indian Head
8 oz. fresh jumbo lump crabmeat, picked over for shells and cartilage
1/3 c cornstarch
1 T baking powder
Kosher salt
12 oz. amber lager
Tarter sauce
Parchment Paper
Directions:
Directions:
Stir together the pimentos, mayonnaise, chives, shallot, garlic, seafood seasoning, lemon zest, 1/4 c of the flour and 1/2 c of the cornmeal in a medium bowl. Gently
fold in the crabmeat until just combined. Set aside.
whisk together the cornstarch, baking powder, 1/2 tsp salt, remaining 1 c flour and remaining 1/4 c cornmeal in a large bowl. Whisk in the amber lager until mostly
smooth.
Roll 1 heaping tsp of the crab mixture into a ball. Dip it in the beer batter, letting the excess drip off, set on parchment papered rimmed cookie sheet. Repeat with the remaining crab mixture.
Number Of Servings:
Number Of Servings:
12--14 biegnets
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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