I just returned from a trip to New Orleans. This city can be compared to NYC in that there is always something going on and the food scene is just fabulous. I had some of the most memorable meals but what really stood out, was the use of crab in so many dishes. Although I knew New Orleans was known for it’s beignets, I had no idea that they were known for their crab dishes.
As luck would have it, Emeril’s new cookbook, Cooking with Power, was waiting for me when I got home. I am a bit obsessed with checking out new cookbooks and you all know how much I adore Emeril –you can imagine my excitement. Remember how much I enjoyed interviewing the big guy last October in Orlando when his Serious Sandwich Cookbook first came out? In case you forgot, here it is again! And then the Sunday Supper Team was so honored to have a New Year’s Eve #SundaySupper Potluck based on Emeril’s Potluck cookbook. I love making Emeril’s Champagne Punch when I entertain, especially for brunch. The only thing that I could imagine would make Emeril’s Champagne Punch taste even better, is if it was served with these Crab Beignets.
After a couple of days away, I couldn’t wait to spend time cooking in my kitchen. When I opened this beautiful cookbook, the Crab Beignet’s were calling my name. They did not disappoint — not at all! Close your eyes and imagine the combination of a crab cake and a fritter. I kid you not, they are that good.
- 1 cup diced red bell pepper
- (1 small pepper, small dice)
- 1 jalapeño, stemmed, seeded,
- and cut into small dice
- 2 green onions, minced
- 1½ teaspoons salt
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
- ²⁄³ cup all-purpose flour
- 3 tablespoons cornmeal
- ½ teaspoon baking powder
- ⅛ teaspoon cayenne pepper
- ⅓ cup whole milk
- 2 eggs, lightly beaten
- 1 pound fresh jumbo lump crabmeat,
- picked over for shells and cartilage
- Vegetable oil, for deep-frying
- 1 cup instant flour, such as Wondra
- Tartar or rémoulade sauce, for serving
- In a small bowl, combine the bell pepper, jalapeño, green onion, ¾ teaspoon of the salt, the Worcestershire sauce, and the hot sauce. Set aside.
- In a separate bowl, combine the allpurpose flour, cornmeal, baking powder, and cayenne and mix well. Stir in the milk and eggs. Fold in the bell pepper mixture and the crabmeat. Let the mixture rest for minutes.
- Preheat the vegetable oil in a deep fryer to 350°F. Preheat the oven to 250°F. Position a wire rack over a paper-towel-lined baking sheet.
- Combine the instant flour and the remaining ¾ teaspoon salt in a shallow dish or baking pan.
- Using a small ice cream scoop or a measuring spoon and working in batches, drop 2 rounded tablespoonfuls of the beignet batter into the instant flour and toss to coat. Gently drop the beignets into the fryer. Do not overcrowd the fryer. Cook the beignets until golden brown, about 2
- minutes per side. Drain the beignets on the wire rack. Repeat with the remaining beignet batter, keeping the drained cooked beignets warm in the oven.
- Serve the beignets immediately, with tartar sauce or rémoulade sauce.
I really related to this cookbook because as a busy mother of four, I am always looking for Weekday Supper solutions. In Emeril’s Cooking with Power, the beloved chef showcases more than 100 recipes for the top four countertop appliances — slow cooker, multi cooker, pressure cooker and fryer. These are all appliances that I am looking to incorporate into my Weekday Supper menus and now I have the perfect recipes to follow!
Disclosure: I was sent a copy of this cookbook for review. All opinions are my own.