Crab and Artichoke Beignets with Jalapeno Remoulade

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.