Southern Crab Beignets (Print Version)
# Ingredients:
→ Batter Base
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon cayenne pepper
→ Wet Ingredients
06 -
1/2 cup buttermilk
07 -
1 large egg
08 -
1 tablespoon fresh lemon juice
→ Mix-ins
09 -
1 cup lump crab meat, picked over for shells
10 -
1/2 cup green onions, finely chopped
11 -
1 tablespoon chopped fresh parsley
→ For Frying & Serving
12 -
Vegetable oil for frying
13 -
Lemon wedges for serving
# Instructions:
01 -
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cayenne pepper until well combined.
02 -
In a separate bowl, whisk the buttermilk, egg, and lemon juice together until smooth and fully incorporated.
03 -
Gradually add the wet mixture to the dry ingredients, stirring until just combined. A few lumps in the batter are acceptable; avoid overmixing.
04 -
Gently fold in the crab meat, green onions, and parsley until evenly distributed throughout the batter. Allow the mixture to rest for 10 minutes to develop flavor.
05 -
In a large, deep skillet or fryer, heat approximately 5 cm of vegetable oil over medium-high heat until it reaches 175°C.
06 -
Using a tablespoon or small ice cream scoop, carefully drop heaping spoonfuls of the crab batter into the hot oil, working in batches to avoid overcrowding. Fry until golden brown, approximately 2-3 minutes per side.
07 -
Use a slotted spoon to transfer the beignets to a paper towel-lined plate to remove excess oil. Serve immediately with lemon wedges for squeezing over the hot beignets.
# Notes:
01 -
For best results, ensure crab meat is well-drained before adding to the batter.
02 -
Maintain oil temperature between 170-180°C for optimal crispness.