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Lump Crab and Corn Beignets

2008-08-22
  • Yield : 30 to 40
  • Servings : 30 to 40
  • Prep Time : 15m
  • Cook Time : 3m
  • Ready In : 18m
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MawMaw halved the recipe and still made 20 beignets.

Ingredients

  • 4 cups canola
  • 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

Directions

Step 1

Shuck and cut the corn, add a small amount of butter and microwave for 8 to 10 minutes. Stir once.

Step 2

In a large bowl, blend the flour, milk, baking powder, seasoned salt, garlic, thyme and hot sauce; stir until batter is formed.

Step 3

Fold in the remaining ingredients being careful not to break up the crab meat.

Step 4

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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