Artichoke And Crab Beignets With Remoulade

Ingredients

Ingredients
  • 2 whole artichokes
  • Salt
  • Bay leaf
  • 1 lemon, halved
  • 1/2 teaspoon liquid crab boil
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onions
  • Salt
  • Cayenne
  • 1 teaspoon chopped garlic
  • 1/2 pound fresh crabmeat, picked for cartilage
  • 3 eggs, beaten
  • 1 1/2 cups milk
  • 2 teaspoons baking powder
  • 3 1/4 cups of flour
  • Dash of Worcestershire sauce
  • Dash of Crystal hot sauce
  • 1 tablespoon chopped parsley
  • Solid vegetable shortening for deep frying
  • Creole Seasoning (Essence), recipe follows
  • 2 cups Remoulade, recipe follows
REMOULADE:
  • 1 egg*
  • Juice of 1 lemon
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 tablespoon prepared horseradish
  • 3 tablespoons Creole or whole grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley
  • Salt
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 cup olive oil
ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Description

Cooking Channel Serves Up This Artichoke And Crab Beignets With Remoulade Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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