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Artichoke And Crab Beignets With Remoulade Ingredients

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

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