A Marriage Of Crab And Corn "Big Easy" Style
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.
As New Orleans gets back on its feet following Hurricane Katrina, I'd highly recommend a visit to the Crescent City to taste the real thing.
In the meantime, here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying, "Laissez les bons temps rouler."
4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
3 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 fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
- Heat peanut oil in frying pot until oil reaches 350°.
- In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
- Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
- Drop batter by the spoonful into hot grease, being careful not to splash yourself.
- Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
- Serve with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.