Lump Crab & Corn Beignets

  • Servings: 2 dozen beignets
  • 4 cups LouAna® Peanut Oil
  • 3 cups flour
  • 2 cups milk
  • 1 tablespoon baking powder
  • 1 tablespoon seasoned salt
  • 1 tablespoon garlic
  • 1 teaspoon thyme
  • 1 teaspoon Tabasco®
  • 1 lb. Lump crabmeat
  • 2 cups fresh corn, cooked
  • ¼ cup parsley, minced
  • ¼ cup green onions, sliced

Heat peanut oil in frying pot until oil reaches 350 degrees.

In a large bowl, blend together flour, milk, baking powder,seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.

Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.

Drop batter by the spoonful into hot grease, being careful not to splash yourself.

Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.

Serve with your favorite dipping sauce

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