Crab And Corn Beignets Remoulade - cooking recipe

Ingredients

BEIGNETS
4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 tablespoon chopped fresh garlic
1/4 cup chopped scallion
3 tablespoons cajun seasoning, mix
1/2 lb fresh lump crabmeat, picked over
4 ears fresh corn, cooked and cut from the cob
4 cups corn oil or 4 cups vegetable oil
SHERRY REMOULADE SAUCE
1 teaspoon cayenne pepper
1 lemon, sliced
1/2 tablespoon paprika
1/2 tablespoon sugar
salt, a little, to taste
1/4 cup no-salt-added ketchup
1/4 cup dry sherry
1 tablespoon white wine vinegar
1/2 tablespoon horseradish
1/2 cup mayonnaise
2 tablespoons olive oil
1/2 cup sweet onion, minced
1/2 cup celery, minced
2 tablespoons parsley, chopped

Preparation

---TO MAKE SHERRY REMOULADE SAUCE---.
Thoroughly mix together the cayenne, paprika, sugar, and salt.
Stir in the ketchup, vinegar, sherry and horseradish.
Fold in the onions, celery and parsley.
Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
---TO MAKE BEIGNETS---.
In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
In a heavy gauge pot, heat the oil on a high flame.
When the oil is hot, drop golf ball size pieces of the batter into the pot.
Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
Serve with Sherry Remoulade Sauce for dipping.