Artichoke And Crab Beignets With Remoulade Recipe

Ingredients

  • 2 whl Artichokes
  •     Salt to taste
  • 1 x Bay leaf
  • 1 x Lemon halved
  • 1/2 tsp Liquid crab boil
  • 1 Tbsp. Vegetable oil
  • 1/2 c. Minced onions
  •     Cayenne to taste
  • 1 tsp Minced garlic
  • 1/2 lb Fresh crabmeat picked for cartilage
  • 3 x Large eggs beaten
  • 1 1/2 c. Lowfat milk
  • 2 tsp Baking pwdr
  • 3 1/4 c. Flour
  • 1 dsh Worcestershire sauce
  • 1 dsh Crystal warm sauce
  • 1 Tbsp. Minced parsley
  •     Solid vegetable shortening for deep frying
  •     Creole seasoning
  • 2 c. Remoulade Sauce see * Note

Description

Trim Off The Stems And Thorny Tips Of The Artichoke. Put Them In A Deep Pot And Cover With Water. Add In Salt, Bay Leaf, Lemon Halves, And Crab Boil. Bring To A Boil Over High…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe



Found Country:US image description
Back to top