Crab and Corn Beignets Recipe – New Orleans Style Savory Snack

Crab and Corn Beignets Recipe: Beignet refers to the classic Creole pastry which resembles soft and sweet pastries dusted with white sugar similar to those available at the famous Café Du Monde located within New Orleans French Quarter. A savory version of the beignet exists with authentic Louisiana spices to offer.

The mixture transforms into crab and corn beignet which results in a Southern-flavored appetizer or delectable snack. Those seeking traditional Cajun cuisine should try these New Orleans Style Savory Beignets whenever they want appetizers before brunch or want to showcase against-the-wall snacks or crave authentic Louisiana flavors.

Table of Contents

Ingredients You’ll Need

The following ingredients should be gathered to produce 2 dozen golden crispy beignets:

4 cups LouAna Peanut Oil (adds a nutty flavor, and it’s cholesterol-free)
3 cups all-purpose flour
2 cups milk (whole or low-fat)
1 tbsp baking powder
1 tbsp seasoned salt
1 tbsp minced garlic (or garlic powder)
1 tsp dried thyme
1 tsp Louisiana Hot Sauce (adjust to taste)
1 lb lump crabmeat (fresh or canned)
2 cups cooked corn kernels (fresh or frozen)
1/4 cup fresh parsley, finely chopped
1/4 cup green onions, thinly sliced

Step-by-Step Instructions: How to Make Cajun Crab Corn Beignets

First you should heat peanut oil inside a deep fryer or a heavy-bottomed pot until its temperature reaches 350°F (175°C). A digital food thermometer should be used to reach 350°F (175°C).

Step 2: A large mixing bowl contains the mixture of flour with milk and baking powder and seasoned salt as well as garlic powder and thyme and hot sauce while using a whisk for mixing. The mixture becomes thick as you combine all ingredients.

Step 3: The mix requires careful folding of the crabmeat with cooked corn and green onions and fresh cut parsley. Handle the crab lumps carefully because their texture and flavor depend on their intact form.

Step 4: Drop the prepared batter using spoon scoops into hot oil through an attentive process. Do not overcrowd the pot.

Step 5: Cook the beignets in hot oil for 2–3 minutes following their float then turn them multiple times for complete golden brown coloring.

Step 6: RUse paper towels to drain the fried beignets after extraction from the oil. Hot beignets are best enjoyed with either Cajun dipping sauce or remoulade.

🧡 Why You’ll Love This Louisiana Crab Snack

Crispy outside, soft and flavorful inside
Packed with real Southern flavors
Easy to make at home
Perfect as a party appetizer or game-day snack
A fun twist on traditional beignets

Serving Tips & Variations

Serve the crab beignets with spicy remoulade sauce or ranch dressing or regular aioli.
A spicier version can be made using bell pepper and jalapeño diced pieces.
The recipe allows for an alternative substitution of shrimp instead of crab.
Easy Southern Appetizers pair extremely well with drinks including iced tea and beer as well as wine.

📌 Final Thoughts

The Crab and Corn Beignets Recipe provides a perfect savoury and crisp snack that carries all the spirit of New Orleans. The recipe presents a novel traditional approach that enables you to experience Cajun flavors in the comfort of your kitchen.

Try this dish and then enjoy the good times rolling as the Big Easy people would say.