A Marriage Of Crab And Corn Big Easy Style
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
A Fusion of Crab and Corn, New Orleans Style
A Twist on the Classic Beignet
When you think of beignets, fluffy pastries dusted with powdered sugar from Cafe Du Monde in the French Quarter likely come to mind. But here's a unique New Orleans-inspired variation you can create at home.
As New Orleans continues to thrive post-Hurricane Katrina, visiting the Crescent City for authentic cuisine is highly recommended. Meanwhile, delight your friends and family with these savory beignets. They'll be saying, "Laissez les bons temps rouler!"
Ingredients
- 4 cups LouAna Peanut Oil (for a nutty taste, cholesterol-free)
- 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
Directions
1. Heat peanut oil in a frying pot until it reaches 350°F.
2. In a large bowl, mix flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce to form a batter.
3. Gently fold in the crabmeat, corn, parsley, and green onions, being careful not to break up the crabmeat.
4. Drop spoonfuls of batter into the hot oil, avoiding splashes.
5. Cook beignets for 2-3 minutes after they rise to the surface, flipping occasionally.
6. Serve with your favorite dipping sauce.
Yield
Approximately 2 dozen beignets.Enjoy this delicious fusion of flavors right from your kitchen!
You can find the original non-AI version of this article here: A Marriage Of Crab And Corn Big Easy Style.
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