Crab Beignets with Sriracha Aioli are the perfect blend of savory seafood and a spicy, tangy kick. These crispy bites are packed with flavorful lump crab meat, complemented by fresh herbs and a hint of citrus. The accompanying sriracha aioli adds a creamy heat that balances the richness of the beignets. Whether you’re serving them as an appetizer, party snack, or light meal, they’re sure to impress with their combination of textures and bold flavors. Easy to make and utterly delicious, this recipe is a must-try for any seafood lover!

Ingredients
Crab Beignets
- Canola Oil for Frying
- 1 lb quality lump crab
- 2 large eggs
- 1 cup mayonnaise
- 2 tbsp dijon mustard
- 2 tsp lemon juice (or juice of 1 lemon)
- 1/4 cup thinly diced red onion
- 1/4 cup thinly sliced scallions
- 1 1/2 tsp cajun seasoning (with salt)
- 1 tsp old bay
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp parsley
- 1/4 tsp cayenne
- 2 cup panko bread crumbs
Sriracha Aioli Sauce
- 1/2 cup mayo
- 4 tbsp sriracha sauce
- 2 tsp minced garlic
Instructions
Crab Beignets
- In a large bowl add crab meat. In a separate bowl whisk in eggs, mayo and lemon juice.
- Stir in scallions, red onions, cajun seasoning, old bay, garlic powder, black pepper, and cayenne seasonings. Stir in dijon mustard. Pour mixture over crab meat.
- Gently fold in panko crumbs, be careful not to break up the crab meat too much.
- Refrigerate for at least 1-2 hours or overnight to help the mixture become firm.
- Using a cookie scoop, spoon or hands, roll small crab balls and place on a cookie sheet.
- In a large skillet or deep fryer, add canola oil. Heat up to 350℉.
- Add one crab ball at a time, but don't overcrowd the pan. Cook each side until they are golden brown about 4 minutes on each side.
- Transfer the crab beignets to a oven rack lined with paper towels to allow the oil to drain and remain crispy. Repeat batches until all crab beignets are cooked.
- Keep warm in a 200℉ oven.
Sriracha Aioli
- In a small bowl, mix in mayo, minced garlic and sriracha sauce. Combine well and chill in the refrigerator. Serve with crab beignets when ready to eat.