Crab and Artichoke Beignets with Jalapeno Remoulade
"New Orleans-inspired Crab and Artichoke Beignets with Jalapeno Remoulade are super easy and will be the hit of any get-together! Sweet crab and artichokes with a buttermilk batter fry up crisp and golden on the outside and tender and delicious on the inside. They pair perfectly with a spicy remoulade!New Orleans-inspired Crab and Artichoke Beignets with Jalapeno Remoulade are super easy and will be the hit of any get-together! Sweet crab and artichokes with a buttermilk batter fry up crisp and golden on the o..."
INGREDIENTS
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REMOULADE
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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2 tablespoons chopped pickled jalapenos
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2 teaspoons prepared horseradish
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2 teaspoons paprika (Hungarian or sweet)
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2 scallions, white and light green part only, finely chopped
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1 tablespoon chopped fresh parsley
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1 tablespoon fresh lemon juice
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2 cloves of garlic, minced
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Salt and freshly ground black pepper, to taste
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BEIGNETS
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1 1/2 cups all-purpose flour
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1/3 cup cornmeal
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2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon cayenne pepper
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1 can (14-ounce) artichoke hearts or 1 package (10-ounce) frozen-thawed artichoke hearts, squeezed of excess moisture and chopped (approximately 2 cups)
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4 scallions, white and light green part only, finely chopped
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1 large egg, beaten to blend
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1 cup buttermilk (preferably full-fat)
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8 ounces lump crabmeat, picked over for shell fragments and coarsely flaked
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Vegetable oil, for frying
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Parsley sprigs for garnish
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Lemon wedges, optional
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