Crabmeat Beignets
These crabmeat beignets are like a marriage of a crabcake and a fritter... light and airy but chock-full of jumbo lump crabmeat. The batter is a little wet, so handle with care when frying.
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Ingredients
- 1 cup diced red bell pepper (1 small pepper, small dice)
- 1 jalapeño, stemmed, seeded, and cut into small dice
- 2 green onions, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 2/3 cup all-purpose flour
- 3 tablespoons cornmeal
- 1/2 teaspoon baking powder
- 1/8 teaspoon cayenne pepper
- 1/3 cup whole milk
- 2 eggs, lightly beaten
- 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
- Vegetable oil, for deep-frying
- 1 cup instant flour, such as Wondra Tartar or rémoulade sauce, for serving
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