A Marriage Of Crab And Corn ‘Big Easy’ Style

When many humans think about beignets, they think of these top notch, tender, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde inside the Old French Quarter.

As New Orleans receives returned on its feet following Hurricane Katrina, I’d quite endorse a visit to the Crescent City to flavor the real thing.

In the meantime, here’s a distinct twist on a New Orleans preferred that you may strive at domestic. It’ll have your family and friends pronouncing, "Laissez les bons temps rouler."


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

three cups flour

2 cups milk

1 tablespoon baking powder

1 tablespoon seasoned salt

1 tablespoon garlic

1 teaspoon thyme

1 teaspoon Louisiana Hot Sauce

1 lb. Lump crabmeat

2 cups sparkling corn, cooked

1/four cup parsley, minced

1/4 cup inexperienced onions, sliced


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

2. In a large bowl, blend collectively flour, milk, baking powder, pro salt, garlic, thyme, and warm sauce and stir till batter is formed.

3. Stir in last components until all are incorporated. Be careful now not to break up lumps of crabmeat at some stage in the system.

Four. Drop batter with the aid of the spoonful into warm grease, being cautious now not to splash your self.

5. Cook beignets for 2 to three mins once they waft to the top of pot, flipping on occasion.

6. Serve with your favored dipping sauce.

Yield: Approximately 2 dozen beignets.

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