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Receta Artichoke And Crab Beignets With Remoulade
by Global Cookbook

Artichoke And Crab Beignets With Remoulade
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  Raciónes: 12

Ingredientes

  • 2 whl Artichokes Salt to taste
  • 1 x Bay leaf
  • 1 x Lemon halved
  • 1/2 tsp Liquid crab boil
  • 1 Tbsp. Vegetable oil
  • 1/2 c. Minced onions Cayenne to taste
  • 1 tsp Minced garlic
  • 1/2 lb Fresh crabmeat picked for cartilage
  • 3 x Large eggs beaten
  • 1 1/2 c. Lowfat milk
  • 2 tsp Baking pwdr
  • 3 1/4 c. Flour
  • 1 dsh Worcestershire sauce
  • 1 dsh Crystal warm sauce
  • 1 Tbsp. Minced parsley Solid vegetable shortening for deep frying Creole seasoning
  • 2 c. Remoulade Sauce see * Note

Direcciones

  1. Trim off the stems and thorny tips of the artichoke. Put them in a deep pot and cover with water. Add in salt, bay leaf, lemon halves, and crab boil. Bring to a boil over high heat. Reduce to medium heat and simmer till tender. Remove and drain. Cold slightly and remove the fuzzy choke from the center. Remove the leaves to expose the heart. Slice thinly and set aside.
  2. Heat the oil in a skillet over medium-high heat. Add in the onions. Season with salt and cayenne. Saute/fry the onions till soft, about 2 to 3 min. Add in the thinly sliced artichokes and the garlic. Season with salt and cayenne. Saute/fry for 1 minute. Add in the crabmeat and saute/fry for another minute. Remove and set aside to cold.
  3. Make a batter by combining the Large eggs, lowfat milk, and baking pwdr in a mixing bowl. Mix well. Add in the flour, 1/4 c. at a time, beating and incorporating till all of the flour is used and the batter is smooth. Season with salt, cayenne, Worcestershire sauce and warm sauce. Mix well. Stir in the parsley. Add in the artichoke and crab mix to the batter and fold to mix.
  4. Heat the shortening to 360 degrees. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. Remove and drain on paper towels. Sprinkle the beignets with Creole seasoning. Serve with the Remoulade II.
  5. This recipe yields about 2 dozen.