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
Description
Food Network Invites You To Try This Artichoke And Crab Beignets With Remoulade Recipe From Emeril Lagasse.
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