Contributed by: NAPSA
A Marriage Of Crab And Corn "Big Easy" Style
by LouAna Chef Patrick Mould (NAPSA) - When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter.
In the meantime, here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying, "Laissez les bons temps rouler."
Heat peanut oil in frying pot until oil reaches 350 F.
In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
Drop batter by the spoonful into hot grease, being careful not to splash yourself.
Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
Serve with your favorite dipping sauce.
LouAna(r) Chef Patrick Mould is the owner and executive chef of the Louisiana School of Cooking in Lafayette, La., and the author of "Recipes from a Chef." He has appeared on NBC's "Today" show, ABC's "Good Morning America," ESPN Radio and hundreds of local TV and radio shows across the United States.
Serving Size: Makes Approximately 24 Beignets
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