Artichoke And Crab Beignets With Remoulade
Instructions:
- 2 Whole artichokes
- Salt
- Bay leaf
- 1 Lemon; halved
- 1/2 Teaspoon Liquid crab boil
- 1 Tablespoon Vegetable oil
- 1/2 Cup Chopped onions
- Salt
- Cayenne
- 1 Teaspoon Chopped garlic
- 1/2 Pound Fresh crabmeat; picked for cartilage
- 3 Eggs; beaten
- 1−1/2 Cup Milk
- 2 Teaspoon Baking powder
- 3 1/4 Cup Flour
- 1 Dash Worcestershire sauce
- 1 Dash Crystal hot sauce
- 1 Tablespoon Chopped parsley
- Solid vegetable shortening for deep frying
- Creole seasoning
- 2 Cup Remoulade sauce;
- 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 F. 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.
- Yield: about 2 dozen