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.