Recipe of Crab And Corn

When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. As New Orleans gets back on its feet following Hurricane Katrina, I'd highly recommend a visit to the Crescent City to taste the real thing. Below is the recipe of crab and corn

Recipe of Crab And Corn Ingredients :

•    1 teaspoon Louisiana Hot Sauce
•    1 tablespoon garlic
•    1 tablespoon baking powder
•    1 tablespoon seasoned salt
•    1 teaspoon thyme
•    1 lb. lump crabmeat
•    2 cups fresh corn, cooked
•    2 cups milk
•    3 cups flour
•    4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
•    1/4 cup green onions, sliced
•    1/4 cup parsley, minced


Recipe of Crab And Corn Methods :

•    Heat peanut oil in frying pot until oil reaches 350°.
•    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.
•    Yield: Approximately 2 dozen beignets.