Artichoke And Crab Beignets With Remoulade Recipe - Cooking Index
Artichoke And Crab Beignets With Remoulade Recipe - Cooking Index
| 2 x | Artichokes | |
| Salt - to taste | ||
| 1 | Bay leaf | |
| 1 | Lemon - halved | |
| 1/2 teaspoon | Liquid crab boil | |
| 1 tablespoon | Vegetable oil | |
| 1/2 cup | Chopped onions | |
| Cayenne - to taste | ||
| 1 teaspoon | Chopped garlic | |
| 1/2 lb | Fresh crabmeat - picked for cartilage | |
| 3 | Eggs - beaten | |
| 1 1/2 cups | Milk | |
| 2 teaspoons | Baking powder | |
| 3 1/4 cups | Flour | |
| 1 x | Worcestershire sauce | |
| 1 x | Crystal hot sauce | |
| 1 tablespoon | Chopped parsley | |
| Solid vegetable shortening - for deep frying | ||
| Creole seasoning | ||
| 2 cups | Remoulade Sauce - see * Note |
* Note: See the "Remoulade II" recipe which is included in this collection.
Trim off the stems and thorny tips of the artichoke. Put them in a deep pot and cover with water. Add salt, bay leaf, lemon halves, and crab boil. Bring to a boil over high heat. Reduce to medium heat and simmer until tender. Remove and drain. Cool slightly and remove the fuzzy choke from the center. Remove the leaves to expose the heart. Slice thinly and set aside.
Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and cayenne. Saute the onions until soft, about 2 to 3 minutes. Add the thinly sliced artichokes and the garlic. Season with salt and cayenne. Saute for 1 minute. Add the crabmeat and saute for another minute. Remove and set aside to cool.
Make a batter by combining the eggs, milk, and baking powder in a mixing bowl. Mix well. Add the flour, 1/4 cup at a time, beating and incorporating until all of the flour is used and the batter is smooth. Season with salt, cayenne, Worcestershire sauce and hot sauce. Mix well. Stir in the parsley. Add the artichoke and crab mixture to the batter and fold to mix.
Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with Creole seasoning. Serve with the Remoulade II.
This recipe yields about 2 dozen.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C23)
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