Artichoke And Crab Beignets With Remoulade
Ingredients
- 2 whole artichokes
- 1 tsp salt
- 1 bay leaf bay leaf
- 1 lemon lemon, halved
- 0.5 tsp liquid crab boil
- 1 tbsp vegetable oil
- 0.5 cup chopped onions
- 1 tsp chopped garlic
- 0.5 lb fresh crabmeat, picked for cartilage
- 3 large eggs, beaten
- 1 0.5 cup milk
- 2 tsp baking powder
- 3 0.3 cup all-purpose flour
- 1 tsp Creole seasoning
- 1 tbsp chopped parsley
- 4 cup vegetable shortening for deep frying
Instructions
- 1
Trim artichoke stems and tips. Cover with water, add salt, bay leaf, lemon halves, and crab boil. Boil until tender. Drain, cool, remove fuzzy choke, and pull leaves to expose heart. Slice heart thinly.
- 2
Heat oil in a skillet over medium-high heat. Sauté onions with salt and cayenne until soft, 2 to 3 minutes. Add artichoke slices and garlic; sauté 1 minute. Add crabmeat and sauté 1 more minute. Cool.
- 3
Make batter: combine eggs, milk, and baking powder. Mix well. Add flour 1/4 cup at a time, beating until smooth. Season with salt, cayenne, Worcestershire sauce, and hot sauce. Stir in parsley.
- 4
Fold artichoke-crab mixture into batter.
- 5
Heat shortening to 360°F. Drop batter by heaping tablespoons into hot oil. When beignets pop to surface, roll with slotted spoon to brown evenly. Drain on paper towels.
- 6
Sprinkle with Creole seasoning and serve with remoulade sauce.