Ingredients Jump to Instructions ↓

  1. 2 Artichokes

  2. Salt - to taste

  3. 1 Bay leaf

  4. 1 Lemon - halved

  5. 1/2 teaspoon 2 1/2ml Liquid crab boil

  6. 1 tablespoon 15ml Vegetable oil

  7. 1/2 cup 31g / 1.1oz Chopped onions

  8. Cayenne - to taste

  9. 1 teaspoon 5ml Chopped garlic

  10. 1/2 lb 227g / 8oz Fresh crabmeat - picked for cartilage

  11. 3 Eggs - beaten

  12. 1 1/2 cups 355ml Milk

  13. 2 teaspoons 10ml Baking powder

  14. 3 1/4 cups 203g / 7 1/5oz Flour

  15. 1 splash Worcestershire sauce

  16. 1 splash Crystal hot sauce

  17. 1 tablespoon 15ml Chopped parsley

  18. Solid vegetable shortening - for deep frying

  19. Creole seasoning

  20. 2 cups 474ml Remoulade Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. Trim off the stems and thorny tips of the artichoke. Put them in a deep pot and cover with water. Add salt, bay leaf, lemon halves, and crab boil. Bring to a boil over high heat. Reduce to medium heat and simmer until tender. Remove and drain. Cool 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 the onions. Season with salt and cayenne. Saute the onions until soft, about 2 to 3 minutes. Add the thinly sliced artichokes and the garlic. Season with salt and cayenne. Saute for 1 minute. Add the crabmeat and saute for another minute. Remove and set aside to cool.

  3. Make a batter by combining the eggs, milk, and baking powder in a mixing bowl. Mix well. Add the flour, 1/4 cup at a time, beating and incorporating until all of the flour is used and the batter is smooth. Season with salt, cayenne, Worcestershire sauce and hot sauce. Mix well. Stir in the parsley. Add the artichoke and crab mixture to the batter and fold to mix.

  4. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with Creole seasoning. Serve with the Remoulade II.


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