Artichoke and Crab Beignets with Remoulade

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

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