When many people think of Beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter.
Laissez les Bons Temps Rouler at Home: A Savory Beignet Recipe with a New Orleans Twist
New Orleans, the vibrant Crescent City, is a place of rich culture, lively music, and unforgettable cuisine. While a trip to experience the city's unique flavors firsthand is always recommended, especially as it continues its recovery and rebuilding, you can bring a taste of New Orleans to your own kitchen with this creative twist on a classic dish: Savory Beignets. This recipe captures the spirit of New Orleans with a delicious and unexpected combination of fresh crab, sweet corn, and a hint of spice, all wrapped in a light, crispy beignet.
A Savory Take on a Sweet Classic:
Beignets are typically associated with powdered sugar and sweet fillings, but this recipe takes a savory turn, showcasing the versatility of this iconic New Orleans pastry. The addition of lump crabmeat, fresh corn, and Louisiana Hot Sauce transforms the beignet into a delectable appetizer or light meal, perfect for sharing with friends and family.
Ingredients:
- For Frying:
- 4 cups LouAna Peanut Oil (chosen for its nutty flavor and cholesterol-free profile)
- For the Beignet Batter:
- 3 cups all-purpose flour
- 2 cups milk
- 1 tablespoon baking powder
- 1 tablespoon seasoned salt
- 1 tablespoon garlic powder (or minced fresh garlic)
- 1 teaspoon dried thyme
- 1 teaspoon Louisiana Hot Sauce (or your favorite hot sauce)
- For the Filling:
- 1 lb. lump crabmeat, carefully picked over for shells
- 2 cups fresh corn kernels, cooked (canned or frozen, drained, can be substituted)
- 1/4 cup minced fresh parsley
- 1/4 cup thinly sliced green onions (scallions)
- For serving:
- Your favorite dipping sauce
Instructions:
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Prepare the Oil: Heat the peanut oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature. Proper oil temperature is crucial for achieving a crispy, non-greasy beignet.
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Make the Batter: In a large bowl, whisk together the flour, baking powder, seasoned salt, garlic powder, and thyme. Gradually whisk in the milk until a smooth batter forms. Stir in the Louisiana Hot Sauce.
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Combine the Filling: In a separate bowl, gently combine the crabmeat, cooked corn, parsley, and green onions. Be careful not to break up the lumps of crabmeat too much.
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Incorporate the Filling: Gently fold the crab mixture into the batter until just combined. Do not overmix.
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Fry the Beignets: Carefully drop spoonfuls of the batter into the hot oil, being mindful not to overcrowd the pot. Work in batches to maintain consistent oil temperature. Fry for 2-3 minutes per side, or until golden brown and cooked through. The beignets should float to the top when they are nearing doneness; flip them occasionally for even browning.
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Drain and Serve: Remove the cooked beignets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce (remoulade, tartar sauce, or a spicy aioli would all be excellent choices).
Yields: Approximately 2 dozen beignets
Tips and Variations:
- Freshness is Key: Use the freshest crabmeat possible for the best flavor.
- Spice Level: Adjust the amount of hot sauce to your preference.
- Herbs: Experiment with other fresh herbs, such as chives or dill.
- Vegetables: Add other finely diced vegetables, such as bell peppers or celery, to the filling.
- Cheese: A sprinkle of grated Parmesan or Romano cheese can be added to the batter for extra flavor.
- Dipping Sauces: Remoulade, Hot Sauce, Tarter Sauce, or Cocktail Sauce.
These Savory Crab Beignets offer a delicious and unique way to experience the flavors of New Orleans without leaving your kitchen. They're a perfect appetizer for a party, a fun addition to a brunch menu, or a satisfying snack any time. So, gather your ingredients, "laissez les bons temps rouler" (let the good times roll), and enjoy this taste of the Crescent City!
