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Chef David Rose of "Food Network Star," is making a seafood appetizer with homemade aioli.
Crab Beignets with Chili Aioli
Course:
Dinner
Seasonal Event:
Summer
INGREDIENTS:
  • 1 LB Jumbo Lump Crab meat
  • 1 roasted yellow sweet corn (kernels removed) about 1/2 cup roasted kernels
  • 3 cooked bacon strips, chopped
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/2 teaspoon baking powder
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon finely chopped chives
  • Vegetable oil (for frying)
  • 1/2 LB Parmesan cheese wedge

CHILI AIOLI:

  • 1 cup kewpie mayo
  • 1.5 teaspoons Chiu chow style chili oil
  • 2 garlic cloves
  • 1 teaspoon rice vinegar
  • Zest and juice of 1/2 a lemon
  • 1/4 teaspoon Worcestershire sauce
  • Salt & Pepper to taste

Crab Beignets - Home & Family

DIRECTIONS:

Beignets:

  1. Whisk together flour, baking powder, and all dry seasonings in a medium bowl.
  2. Whisk in egg and whole milk until all clumps are gone and smooth consistency.
  3. Add crab, corn, bacon and chives to batter and stir in until well incorporated.
  4. In a small saucepot add vegetable oil to about 1.5” depth, bring to medium heat.
  5. Use a small ice cream scoop, or spoon, to portion out round beignet size balls into oil. (About 1.5” width)
  6. Fry for about 3 to 5 mins until golden brown and completely cooked thru; flipping beignets halfway thru cook time.
  7. Drain beignets on paper towel lined plate, and lightly sprinkle with salt.
  8. Generously top beignets with freshly grated Parmesan cheese and serve with chili aioli. Bon appetit!

Dish Assembly:

Stack 3 beignets together for height, top with freshly grated Parmesan, serve with a ramekin of chili aioli.

Aioli:

  1. Place all ingredients into a food processor, season to taste with S&P.

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