Name: Cajun Crab Beignets (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 12
Cuisine: Cajun
Ingredients: 1 cup Warm Milk; 1/4 cup Granulated Sugar; 2 1/4 tsp Active Dry Yeast; 1 Large Egg; 1/4 cup Melted Butter; 3 cups All-Purpose Flour; 1/2 tsp Salt; 8 oz Lump Crab Meat-drained; 1/4 cup Mayonnaise; 2 tbsp Cajun Seasoning; 1 tbsp Green Onions-chopped; 1 tsp Worcestershire Sauce; 1/4 tsp Cayenne Pepper; Vegetable Oil For frying; Powdered Sugar For dusting

Recipe tier

Classic New Orleans beignets filled with a savory, spicy Cajun crab mixture. A delightful appetizer or snack!

Total 1h

Serves 12

Steps 13

Ingredients 15

Soundtrack the cook

Soul kitchen · 74 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Dough
1 cup 240 mL Warm Milk
cup 60 mL Granulated Sugar
2 tsp 7 g Active Dry Yeast
1 1 Large Egg
cup 60 mL Melted Butter
3 cups 360 g All-Purpose Flour
tsp 3 g Salt
Crab Filling
8 oz 225 g Lump Crab Meat-drained
cup 60 mL Mayonnaise
2 tbsp 30 mL Cajun Seasoning
1 tbsp 15 mL Green Onions-chopped
1 tsp 5 mL Worcestershire Sauce
tsp 1 g Cayenne Pepper
Frying
Vegetable Oil As needed For frying
Powdered Sugar As needed For dusting

Equipment

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Instructions

🎙️ Cook with voice coach

In a large bowl, combine the Warm Milk, Granulated Sugar, and Active Dry Yeast. Let stand for 5-10 minutes until foamy.
Add the Large Egg and Melted Butter to the yeast mixture and stir well.
Gradually add the All-Purpose Flour and Salt, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Crab Filling. In a medium bowl, combine the Lump Crab Meat, Mayonnaise, Cajun Seasoning, Green Onions, Worcestershire Sauce, and Cayenne Pepper. Mix well.
Punch down the risen dough and roll it out to about inch thickness on a lightly floured surface.
Cut the dough into 3-inch squares.
Place about 1 tablespoon of the Crab Filling in the center of each square.
Fold the dough over diagonally to form a triangle, pressing the edges firmly to seal.
Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Fry the beignets in batches for 2-3 minutes per side, or until golden brown.
Remove the beignets from the oil and drain on paper towels.
Dust generously with Powdered Sugar and serve immediately.