Crispy Cajun Crab & Shrimp Beignets (Print Version)

Golden Cajun crab and shrimp beignets with crisp edges, tender seafood centers, and a creamy remoulade dip.

# Ingredients:

For the remoulade

01 - 1/2 cup (115 g) mayonnaise
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon finely chopped dill pickle or relish
04 - 2 teaspoons fresh lemon juice
05 - 1 teaspoon hot sauce
06 - 1/2 teaspoon smoked paprika
07 - 1 small garlic clove, finely grated

For the beignets

08 - 8 oz (225 g) raw shrimp, peeled, deveined, patted dry, and finely chopped
09 - 8 oz (225 g) lump crab meat, picked over for shells
10 - 3/4 cup (95 g) all-purpose flour
11 - 1/2 cup (70 g) fine yellow cornmeal
12 - 1 1/2 teaspoons baking powder
13 - 1 1/2 teaspoons Cajun seasoning, plus more for finishing
14 - 1/2 teaspoon kosher salt, or less if the Cajun seasoning is salty
15 - 1 large egg
16 - 2/3 cup (160 ml) buttermilk
17 - 2 scallions, thinly sliced
18 - 1/4 cup (35 g) finely diced red bell pepper
19 - 1 garlic clove, minced
20 - 1 teaspoon lemon zest
21 - 1 teaspoon hot sauce
22 - Vegetable or peanut oil, for frying
23 - Lemon wedges, for serving

# Instructions:

01 - Stir the mayonnaise, Dijon, pickle, lemon juice, hot sauce, paprika, and grated garlic in a small bowl. Cover and refrigerate while you make the beignets.
02 - Pat the chopped shrimp dry with paper towels. Pick through the crab for shells and keep the larger pieces intact.
03 - In a large bowl, whisk the flour, cornmeal, baking powder, Cajun seasoning, and salt until evenly combined.
04 - Whisk the egg and buttermilk in a separate bowl, then stir into the dry ingredients just until thick. Fold in the shrimp, crab, scallions, bell pepper, garlic, lemon zest, and hot sauce.
05 - Pour oil 2 inches deep in a Dutch oven and heat to 350 F. Set a wire rack over a rimmed baking sheet for draining.
06 - Drop heaping tablespoon scoops of batter into the oil, 5-6 at a time. Fry for 3-4 minutes, turning once, until deep golden and the shrimp inside is opaque.
07 - Transfer to the wire rack and sprinkle lightly with Cajun seasoning while hot. Serve right away with remoulade and lemon wedges.

# Notes:

01 - Best served immediately after frying.
02 - Keep oil near 350 F for the crispest crust.
03 - Makes about 18 small beignets.

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