Sun Dried Tomato Crab Beignets with Cajun Sun Dried Tomato Remoulade
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Pot
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Slotted spoon
- Spatula
- Paper towel
- Plate
- Serving platter
- Serving bowl
Ingredients
- 8 ounces cooked lump crab meat, shells carefully removed
- ½ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs, finely chopped
- ½ cup green onions, finely chopped
- 1 tsp garlic, minced
- 1 tsp salted cajun seasoning
- ½ tbsp lemon juice
- 1 cup unbleached flour
- 1 tsp baking powder
- 1 cup water, at room temperature
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs, finely chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp salted cajun seasoning
- ⅛ tsp smoked paprika
- Vegetable oil, for frying
- ¼ cup green onions (green parts only), finely sliced
- 1 lemon, cut into wedges, for serving
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