SOUTHERN CRAB BEIGNETS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.

Step 2

In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.

Step 3

Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.

Step 4

Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.

Step 5

In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.

Step 6

Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.

Step 7

Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.

Step 8

You can keep the cooked beignets warm in a 200 F oven, if desired.

Step 9

Serve with White Remoulade Sauce.

Step 10

White Remoulade Sauce Ingredients * 1/4 cup yellow onion finely chopped * 1/4 cup scallions finely chopped * Zest and juice of 1/2 of lemon * 1/2 tsp Worcestershire sauce * 1 cup good-quality mayonnaise

Step 11

* Combine all the ingredients in a bowl and chill at least 30 minutes or up to 8 hours to allow the flavors to develop before serving.