This take on beignets uses lump crabmeat and egg whites to make a batter which is then fried to golden perfection. They make a great canape, snack or starter!
Makes approx. 24 beignets Cooking Time 30 mins (plus 1hr resting time)
For the Beignets:
2 large egg whites
200g good quality mayonnaise
50g grain mustard
2 spring onions, finely chopped
1 shallot, finely chopped
1 lemon, half juice & other half reserved for garnish
80g panko breadcrumbs
2 litres sunflower oil
For the Cocktail Sauce:
50g tomato ketchup
50g good quality mayonnaise
Few drops of Tabasco
Juice ½ a lemon
Whisk the egg whites until they are light and fluffy and hold a soft peak. Stir in the mayonnaise and mustard.
Place the crab into a separate bowl and use your hands to quickly pick through to check there is no shell present. Mix in the remaining ingredients followed by the egg white mix; the mixture will be quite loose. Cover and refrigerate for 1 hour to firm up.
Meanwhile mix together the ingredients for the cocktail sauce.
In a Heavy bottom pan or deep fat fryer, heat the oil to 180°C; prepare a tray lined with kitchen paper. Use your hands to form balls of 1-2 tbsp of the crab mixture then fry for around 2-3 minutes until golden brown. Remove from oil and drain on the kitchen paper, sprinkle with a little sea salt before serving with the cocktail sauce.