Instructions
- 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 Bread Flour and Salt, mixing until a soft dough forms. Knead for 8-10 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, Cayenne Pepper, and Creole Mustard. Mix well.
- Prepare the Remoulade Sauce. In a small bowl, whisk together the Mayonnaise, Creole Mustard, Ketchup, Horseradish, Paprika, and Cayenne Pepper. Set aside.
- Punch down the risen dough and roll it out to about 1/4 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 with the Remoulade Sauce.
