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Southern cuisine is a tapestry of flavors, traditions, and history, deeply rooted in the region's agricultural bounty and cultural diversity. From spicy jambalaya to sweet pecan pie, Southern dishes tell stories of the land and the people who inhabit it. Among these culinary treasures, crab beignets stand out as a beloved appetizer that encapsulates the essence of Southern cooking. These delightful morsels are not just a treat for the taste buds; they reflect the rich heritage of the South, where every bite carries hints of coastal charm and hospitality.

Southern Crab Beignets

Indulge in the delicious flavors of the South with homemade Southern crab beignets! These golden-brown bites feature a crispy exterior and a savory crab-filled interior, perfect for any gathering. Simple to make with fresh lump crab meat, flour, and Old Bay seasoning, they capture the essence of Southern hospitality. Serve with a zesty remoulade for an unforgettable dish. Gather your loved ones and experience this culinary delight! #SouthernCooking #CrabBeignets #Foodie #ComfortFood #SeafoodLovers #CulinaryTraditions #HomemadeDeliciousness
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Ingredients
  

1 cup lump crab meat, picked over for shells

1/2 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 cup green onions, finely chopped

1/4 cup mayonnaise

1 large egg

1/3 cup buttermilk

Oil, for frying

Lemon wedges, for serving

Remoulade sauce, for dipping

Instructions
 

In a mixing bowl, combine the flour, cornmeal, baking powder, Old Bay seasoning, garlic powder, cayenne pepper, and salt. Mix well to ensure even distribution of the seasonings.

    In another bowl, whisk together the mayonnaise, egg, and buttermilk until well blended.

      Gradually add the wet mixture to the dry ingredients, stirring gently to combine. Be careful not to overmix; it's okay if there are a few lumps.

        Carefully fold in the lump crab meat and chopped green onions, ensuring the crab is well incorporated without breaking it apart too much.

          Heat about 3 inches of oil in a deep pot or fryer over medium heat until it reaches 350°F (175°C).

            Using a cookie scoop or two spoons, drop about 2 tablespoons of the crab batter into the hot oil, making sure not to overcrowd the pot. Cook in batches if necessary.

              Fry the beignets for 3-4 minutes on each side until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

                Repeat with the remaining batter, adjusting the heat as necessary to maintain the oil temperature.

                  Serve the Southern Crab Beignets warm with lemon wedges and remoulade sauce for dipping.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6