Artichoke And Crab Beignets With Remoulade Recipe

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Emeril Lagasse on Food Network


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Freshly ground black pepper

2 1/2 tablespoons paprika

2 cups Remoulade, recipe follows

1 tablespoon dried leaf oregano

Dash of Crystal hot sauce

1 1/2 cups milk

1/4 cup chopped onions

Solid vegetable shortening for deep frying

1/2 teaspoon liquid crab boil

1 tablespoon dried thyme

1 tablespoon prepared horseradish

3 tablespoons Creole or whole grain mustard

1 tablespoon cayenne pepper

Dash of Worcestershire sauce

1 lemon, halved

1 cup olive oil

1 tablespoon onion powder

1 tablespoon vegetable oil


3 tablespoons ketchup

3 tablespoons prepared yellow mustard

3 tablespoons chopped parsley

1/2 cup chopped onions

1 tablespoon chopped parsley

3 eggs, beaten

3 1/4 cups of flour

Cayenne pepper


1 tablespoon black pepper

2 tablespoons garlic powder

Bay leaf

1/2 pound fresh crabmeat, picked for cartilage

2 tablespoons salt

1 teaspoon chopped garlic

Creole Seasoning (Essence), recipe follows

2 whole artichokes

1/4 cup chopped celery

1 egg*

Juice of 1 lemon

1/4 cup chopped green onions

2 teaspoons baking powder

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