Lump Crab and Corn Beignets

30 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
Lump Crab and Corn Beignets
MawMaw halved the recipe and still made 20 beignets. These savory Louisiana beignets combine sweet lump crab meat and fresh corn in a light, crispy fritter that’s perfect for parties or as an elegant appetizer.

Ingredients

  • 4 cups canola oil
  • 3 cups flour
  • 2 cups milk
  • 1 tbsp baking powder
  • 1 tbsp seasoned salt
  • 1 tbsp garlic powder
  • 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

Step-by-Step Instructions

  1. Shuck and cut the corn, add a small amount of butter and microwave for 8 to 10 minutes. Stir once. Let cool slightly.
  2. Heat the canola oil in a large, heavy pot or deep fryer to 350-365°F.
  3. In a large bowl, blend the flour, milk, baking powder, seasoned salt, garlic powder, thyme and hot sauce; stir until a thick batter is formed.
  4. Gently fold in the cooled corn, crab meat, parsley, and green onions, being careful not to break up the lump crab meat.
  5. Drop the batter by tablespoon into the hot oil and cook for 2 to 3 minutes until golden brown and they float to the top, flipping occasionally for even browning.
  6. Drain on paper towels and serve warm with remoulade or tartar sauce.

Common Problems and Solutions

Q: Why are my beignets greasy?

A: The oil temperature is too low. Make sure your oil stays between 350-365°F. If it's cooler, the beignets will absorb oil instead of frying crisp.

Q: How do I keep the crab meat from breaking up?

A: Fold gently with a rubber spatula rather than stirring vigorously. The lumps of crab are delicate and the gentle folding motion will keep them intact for a better presentation.

Q: Can I make the batter ahead?

A: You can prep the corn and mix the dry ingredients ahead, but combine everything just before frying. The baking powder starts working immediately when it hits liquid, so making the batter too far in advance will result in less fluffy beignets.

Tips and Techniques

Use a candy or deep-fry thermometer to monitor oil temperature—consistent heat is key to golden, crispy beignets that aren’t greasy. Don’t overcrowd the pot; fry in batches of 5-6 to maintain the oil temperature.

Ingredient Substitutions

  • lump crab meat: crawfish tails or chopped shrimp
  • fresh corn: frozen corn, thawed and drained
  • canola oil: peanut oil or vegetable oil

Equipment Needed

  • heavy-bottomed pot or deep fryer
  • candy thermometer or deep-fry thermometer
  • slotted spoon or spider skimmer
  • paper towels for draining

Historical Context

While sweet beignets are iconic to New Orleans’ French Quarter, savory versions have long been part of Louisiana’s culinary tradition, especially in coastal areas where fresh seafood is plentiful.