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Tuesday, April 13, 2021

A Marriage Of Crab And Corn “Big Easy” Style

When lots of people think about beignets, they think about those stunning, soft, pillow-like pastries sprayed with confectionery sugar, offered at Coffeeshop Du Monde in the Old French Quarter.

In the meantime, here’s a various spin on a New Orleans favorite that you can attempt in the house. It’ll have your friends and family claiming, “Laissez Les bons temps rouler.”

As New Orleans returns on its feet complying with Storm Katrina, I’d highly recommend a see to Crescent City to taste the actual thing.


  • 4 cups Lou Ana Peanut Oil, for that nutty taste with no cholesterol
  • 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


  1. Heat peanut oil in a frying pot until the oil reaches 350°.
  2. In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
  3. Stir in the remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
  4. Drop batter by the spoonful into hot grease, being careful not to splash yourself.
  5. Cook beignets for 2 to 3 minutes after they float to the top of the pot, flipping occasionally.
  6. Serve with your favorite dipping sauce.

Yield: Approximately 2 dozen beignets.

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