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Betty Fraser - Spicy Crab Beignets with Old Bay Aioli

Betty Fraser - Spicy Crab Beignets with Old Bay Aioli

Chef Betty Fraser's recipe for savory beignets.
SPICY CRAB BEIGNETS WITH OLD BAY AIOLI INGREDIENTS:
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, deseeded, diced
  • 1 jalapeño, deseeded, minced
  • 1 celery stem, diced
  • 1 lb. Lump crab meat
  • ½ t. Tabasco
  • 2 t. Tabasco garlic sauce
  • 1 t. Basil, chopped
  • 1 t. Parsley, chopped
  • 2/3 cup all-purpose flour
  • 3 t. Cornmeal
  • 1/3 cup whole milk
  • 1/3 cup whole milk
  • 2 eggs, beaten
  • 1 ½ t. Salt & pepper
  • Additional 50/50 blend cornmeal & all-purpose flour
  • Vegetable oil for frying
OLD BAY AIOLI INGREDIENTS:
  • 1 cup sour cream
  • 3 cups mayonnaise
  • 1 t. Old bay seasoning
  • ½ red onion, diced
  • 1 t. Fresh parsley, chopped
  • 1 t. Fresh thyme, chopped
  • Zest of 1 lemon
  • Zest of 1 orange
  • Salt & pepper
  • 1 t. Fresh lemon juice

SPICY CRAB BEIGNETS WITH OLD BAY AIOLI DIRECTIONS:


Makes 32 Beignets


1. Heat oil to 325- 350


2. Mix all vegetables & crab together. Mix dry ingredients.


3. Mix milk & eggs, then blend all together.


4. Once blended, put in fridge for half hour.


5. Take mixture using small scoop, place balls in 50/50 blend. Then place in hot oil on stove. Drain on paper towels. Serve on aioli sauce.


OLD BAY AIOLI DIRECTONS:


Makes 1 QT


Blend all together, keep chilled until served.


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