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Crab Beignets with Mango Salsa

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Course: Small Bites
Cuisine: Cajun
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 8 people
Author : Kathy from Inspired Cuisine

Ingredients 

  • 2 tbsp unsalted butter
  • 1 cup frozen corn
  • 2 tbsp thinly sliced chives
  • 1 1/2 cup all-purpose flour
  • 1/2 cup cornmeal or bread crumbs
  • 2 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1 large egg slightly beaten
  • 1 cup buttermilk or 1 cup milk and 1 tablespoon of white vinegar or lemon juice
  • 8 oz lump crab meat
  • kosher salt and ground black pepper
  • canola oil for frying

Instructions

  • Gather all ingredients before starting recipe.
  • Melt butter in a medium skillet over medium high heat. Add corn, and sauté, stirring occasionally, until soft and slightly browned, about 4-6 minutes.
  • Transfer to a large bowl and add chopped chives.
  • Whisk flour, cornmeal or breadcrumbs, baking powder and cayenne in a medium bowl.
  • Mix together egg and buttermilk and add mixture the the corn. Add the dry ingredients and stir to combine with a fork. Add crab meat, season with kosher salt and mix to combine.
  • Pour canola oil in a deep pan or wok to come 1 1/2" up the side of the pan and heat over medium high heat until oil reaches 350°F. To test, drop a teaspoon of dough into oil, if it sizzles and starts to color, the oil will be hot enough.
  • Using a small ice cream scoop, drop balls into oil and fry until the beignets are nicely browned, then turn and brown the second side, about 2-3 minutes per side. Season with kosher salt.
  • Move the fried beignets to a wire rack and continue to fry the remaining batches. Season with kosher salt.
  • Serve the warm beignets with a creamy dipping sauce or a spicy mango salsa.