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Lump Crab and Corn BeignetsAppetizers & Beverages
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Submitted by In Memory of my Uncle Bill Thorton
on Friday, August 22, 2008
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| Makes: | 30 to 40 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 3 minutes |
| Ready In: | 18 minutes |
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This recipe was posted on Lou Ana Cooking Oil website. Maw Maw's Uncle Bill won the original art poster contest for the 100th birthday celebration of Lou Ana Oil. What is most interesting is that Uncle Bill had a crawfish mascot also named Alfonce. How interesting when things comes full circle. MawMaw halved the recipe and still made 20 beignets. |
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| Ingredients |
| 4 cups Lou Ana Oil |
3 cups flour |
| 2 cups milk |
1 tbsp baking powder |
| 1 tbsp seasoned salt |
1 tbsp garlic |
| 1 tsp thyme |
1 tsp Original Louisiana hot sauce |
| 1 pound lump crab meat |
2 cups fresh corn cooked |
| 1/4 cup minced parsley |
1/4 cup green onions sliced |
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| | | Directions | | Shuck and cut the corn, add a small amount of butter and microwave for 8 to 10 minutes. Stir once. In a large bowl, blend the flour, milk, baking powder, seasoned salt, garlic, thyme and hot sauce; stir until batter is formed. Fold in the remaining ingredients being careful not to break up the crab meat. Drop the batter by tablespoon into the hot oil and cook for 2 to 3 minutes until they float to the top flipping occasionally. |
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