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Crab And Corn Beignets


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1 small red bell pepper

1/2 cup all-purpose flour

2 tablespoons cornmeal

1/2 teaspoon baking powder

Kosher salt and freshly ground pepper

1/3 cup milk

1 large egg, lightly beaten

1/2 pound cooked crabmeat, picked over

1/2 cup fresh corn kernels

1 scallion, minced

1/2 cup mayonnaise

1 tablespoon chopped basil

1 tablespoon chopped cilantro

1 tablespoon fresh lemon juice

1/2 teaspoon chopped tarragon

1 teaspoon Dijon mustard

Vegetable oil, for frying

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