Cajun Remoulade

½ C. mayonnaise

½ Tbsp. Dijon mustard

1 tsp. horseradish

1 tsp. paprika

2 garlic cloves, minced

1 tsp. parsley

½ tsp. white vinegar

1 tsp. Worcestershire sauce

1 Tbsp. hot sauce

½ tsp. Cajun seasoning

Crab Beignets

8 oz. Signature Catch Red Lump Crab Meat

1 C. all-purpose flour

1/3 C. cornstarch

1 Tbsp. baking powder

1 tsp. Creole seasoning

½ tsp. salt

1 C. lager

1 egg

½ C. mayonnaise

1 Tbsp. Dijon mustard

2 Tbsp. green onions, thinly sliced

2 garlic cloves, minced

Canola oil, for frying

Directions

Begin by preparing the remoulade. Combine the ingredients in a mixing bowl and mix until they are well combined. Adjust the amount of Cajun seasoning according to your taste preferences and desired level of spiciness.

In a large bowl, combine the dry ingredients and mix them until they are thoroughly combined. Slowly whisk in the lager until the batter reaches a consistency similar to pancake batter.

In a separate bowl, mix together the egg, mayonnaise, Dijon mustard, green onions, and garlic until they are well combined. Gradually incorporate the crab into the mixture, being careful not to separate the meat too much.

Gently fold the crab mixture into the batter, ensuring it is fully combined. Allow the mixture to chill.

In a deep pan, heat the oil over medium-high heat until it reaches a temperature of 350°F, as indicated by a deep-fry thermometer. Maintain this temperature throughout the cooking process.

Working in small batches, carefully drop two tablespoons of the crab mixture into the hot oil. Fry them for approximately 4-5 minutes or until they turn golden brown and are cooked through. Use a slotted spoon to remove the cooked beignets and place them on a rack to drain off any excess oil.

Serve the crab beignets with the prepared remoulade sauce.