As the hostess, it is your job to make your guests happy. Some need food with their beer while watching an exciting game to get happy. Chips and great dips are o-kee-dokey; but, appetizers that are special and un-expected become winners.
Even if your team is not the winner; you will be!
This is a great recipe for entertaining. The beignets can be made in advance of the gathering and re-heated in an oven just before being served. The recipe can also be adapted substituting other seafood.
Batter (Makes about 24 Beignets)
- 1-½ C flour
- ¼ t salt
- 2 t baking powder
- 1 extra large egg
- 2/3 C milk or half and half
- ½ t granulated garlic
- Pinch cayenne pepper
- 1/3 C green onion, finely chopped
- 1/3 C yellow or red bell pepper, finely chopped
- 1 to 1 ½ C crab meat
- Mix together the flour, salt, baking powder, egg, milk, garlic and cayenne in a mixing bowl. The batter should be thick and sticky.
- Stir in the onions, peppers and crab meat. Do not over-mix.
- Heat Canola or any neutral frying oil in a deep fry pan or medium size sauce pot, to a temperature of 350F.
- 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.
- 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.
- When the Beignets are fully cooked, remove them from the oil with a slotted spoon and drain them on absorbent paper. Lightly salt and serve warm with sauce.
Creamy Mustard/Horseradish Dip
- ½ C mayonnaise
- ½ C sour cream
- 2 T Dijon mustard
- 1 T mustard, whole grain
- 1 T horseradish, grated
- 1 T honey
- 1 t garlic cloves, minced
- ¼ t Tabasco Sauce
- 1 t parsley flakes
- salt & pepper to taste
Mix all the ingredients together and chill. Makes 1 1/2 cups.
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