Crab Beignets

This is a great recipe for entertaining and comes courtesy of Nino Salvaggio's . The Beignets can be made in advance of the party and re-heated in an oven just before you serve them. The recipe also can be adapted to add any number of other seafood types and can be seasoned in many other ways to suit your tastes.

Crab Beignet Batter

Makes about 24 Beignets

1-½ Cups All Purpose Flour
¼ tsp Salt
2 tsp Baking Powder
1 Extra Large Egg
2/3 Cup Milk or 1/2 & 1/2
1/2 tsp Granulated Garlic
Pinch Cayenne Pepper
1/3 Cup Green Onion, Finely Chopped
1/3 Cup Colorful Bell Pepper, Finely Chopped
1 to 1 1/2 Cups Crab Meat

1. Mix together the flour, salt, baking powder, egg, milk, garlic and cayenne in a mixing bowl. The batter should be thick and sticky.

2. Stir in the onions, peppers and crab meat. Do not over-mix.

3. Heat Canola or any neutral frying oil in a deep fry pan or medium size sauce pot, to a temperature of 350F.

4. When the oil is the proper temperature, gather a portion of the finished batter with a spoon or portion scoop approximately the size of a quarter and drop it into the oil.

5. Cook approximately 5 minutes or until the Beignets are golden to medium brown. They should float by then and need to be stirred or turned over so that they will brown evenly.

6. When the Beignets are fully cooked, remove them from the oil with a slotted spoon and drain them on absorbent paper. Light salt, and serve warm with sauce.

Creamy Mustard/Horseradish Dip

Makes about 1 1/2 Cups

½ Cup Mayonnaise
½ Cup Sour Cream
2 TBSP Mustard, Dijon Smooth
1 TBSP Mustard, whole grain
1 TBSP Horseradish, Grated
1 TBSP Honey
1 tsp Garlic Cloves, Minced
1/4 tsp Tabasco Sauce
1 tsp Parsley Flakes
To Taste Salt & Pepper

1. Mix all ingredients in a mixing bowl and chill.