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.
Total Cook Time: 45 minutes
Serves: 6
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
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
- In a large bowl, combine all beignet ingredients till well combined; set aside (at room temperature) for 30 minutes.
- Meanwhile, combine all remoulade ingredients and refrigerate until ready to serve.
- In a medium pan, heat oil to 325 degrees F.
- 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.)
- Transfer fried beignets to a cooling rack to drain excess oil; repeat until all beignets are fried.
- Serve with prepared remoulade, lemon wedges and extra green onions for garnish. Enjoy!
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