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Step 1
Combine remoulade ingredients in a bowl. Alternatively, combine in a food processor or blender if you prefer it smooth. Refrigerate until ready to serve.
Step 2
Preheat oven to 180 degrees. Pour enough oil into a deep fryer so that it's 3-inches deep. Heat to 375 degrees.
Step 3
Combine the first 5 ingredients in a large bowl and mix well.
Step 4
Add the artichokes, scallions, egg and buttermilk and stir until combined.
Step 5
Fold in the crabmeat.
Step 6
Using a 1-inch cookie scoop, drop the batter into the hot oil working in batches of 5-6 beignets at a time.
Step 7
Cook 4-5 minutes or until crispy and golden brown. Drain on a rack set over a rimmed baking sheet.
Step 8
Place in the oven to keep warm until you've fried all the beignets.
Step 9
Garnish with fresh parsley sprigs.
Step 10
Serve with remoulade and lemon wedges if desired.