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Sun Dried Tomato Crab Beignets with Cajun Sun Dried Tomato Remoulade

Overview

Each crispy morsel pairs with the smooth, buttery texture of the sun dried tomato remoulade. Perfect for a evening cocktail hour with friends or a weekend get together this summer. The savory beignets are studded with sweet crab meat and tender sun dried tomatoes making them truly irresistible to any guest. Chef Haddadian created a punchy remoulade that surprised our entire test kitchen with it’s cajun spices. Appropriately served with a tart lemon wedge and garnished with fragrant green onions for a beautiful presentation.

May Honorable Mention - Sun Dried Tomato Crab Beignets with Cajun Sun Dried Tomato Remoulade Read Blog Post

Total Cook Time: 45 minutes

Serves: 6

Print Recipe

Bella Product Used:

Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs - 8.5 oz

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Ingredients

Sun-Dried Tomato Crab Beignets

  • 8 ounces cooked lump crab meat, shells carefully removed 
  • ½ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs, finely chopped
  • ½ cup green onions, finely chopped
  • 1 tsp garlic, minced
  • 1 tsp salted cajun seasoning
  • ½ tbsp lemon juice 
  • 1 cup unbleached flour
  • 1 tsp baking powder
  • 1 cup water, at room temperature

Cajun Sun-Dried Tomato Remoulade

  • ⅓ cup mayonnaise 
  • ⅓ cup sour cream
  • ¼ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs, finely chopped
  • 1 tsp garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard 
  • ¼ tsp salted cajun seasoning
  • ⅛ tsp smoked paprika


Remaining ingredients

  • Vegetable oil, for frying
  • ¼ cup green onions (green parts only), finely sliced
  • 1 lemon, cut into wedges, for serving

Directions

  1. In a large bowl, combine all beignet ingredients till well combined; set aside (at room temperature) for 30 minutes. 
  2. Meanwhile, combine all remoulade ingredients and refrigerate until ready to serve. 
  3. In a medium pan, heat oil to 325 degrees F. 
  4. Quickly dip measuring tablespoon in heated oil (This oil dipping tip will help batter release from spoon easily); scoop a heaping spoonful of batter and carefully drop batter into oil. Fry in batches for about 2-3 minutes per batch. (It is important to keep oil at 325 degrees F for beignets to fully cook on inside.)
  5. Transfer fried beignets to a cooling rack to drain excess oil; repeat until all beignets are fried.
  6. Serve with prepared remoulade, lemon wedges and extra green onions for garnish. Enjoy!

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