Crabmeat Beignets

• Seafood

  • 1 lb Lump crabmeat, fresh jumbo

• Produce

  • 2 Green onions
  • 1 Jalapeno, small
  • 1 cup Red bell pepper

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 tsp Hot sauce
  • 1/4 tsp Worcestershire sauce

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/8 tsp Cayenne pepper
  • 3 tbsp Cornmeal
  • 1 cup Flour, instant
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1/3 cup Whole milk

Found on emerils.com

Description

Ingredients

• 1 cup diced red bell pepper (1 small pepper, small dice)
• 1 jalapeño, stemmed, seeded, and cut into small dice
• 2 green onions, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 2/3 cup all-purpose flour
• 3 tablespoons cornmeal
• 1/2 teaspoon baking powder
• 1/8 teaspoon cayenne pepper
• 1/3 cup whole milk
• 2 eggs, lightly beaten
• 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
• Vegetable oil, for deep-frying
• 1 cup instant flour, such as Wondra Tartar or rémoulade sauce, for serving

Directions

• 1 cup diced red bell pepper (1 small pepper, small dice) 1 jalapeño, stemmed, seeded, and cut into small dice 2 green onions, minced 1 1/2 teaspoons salt 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 2/3 cup all-purpose flour 3 tablespoons cornmeal 1/2 teaspoon baking powder 1/8 teaspoon cayenne pepper 1/3 cup whole milk 2 eggs, lightly beaten 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage Vegetable oil, for deep-frying 1 cup instant flour, such as Wondra Tartar or rémoulade sauce, for serving