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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 over for shells and cartilage
• 3 eggs, beaten
• 1 1/2 cups milk
• 2 teaspoons baking powder
• 3 1/4 cups all-purpose flour
• Dash of Worcestershire sauce
• Dash of hot sauce
• 1 tablespoon chopped parsley
• Solid vegetable shortening for deep frying
• Emeril's Original Essence
• 2 cups remoulade sauce

Description

Artichoke And Crab Beignets With Remoulade

Emerils