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Associate.com - Share Your Recipe!

Recipe Name: Artichoke And Crab Beignets With Remoulade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Whole artichokes
Salt
Bay leaf
1 Lemon, halved
1/2 Teaspoon(s) Liquid crab boil
1 Tablespoon(s) Vegetable oil
1/2 Cup(s) Chopped onions
Cayenne
1 Teaspoon(s) Chopped garlic
1/2 Pound(s) Fresh crabmeat, picked for
cartilage
3 Eggs, beaten
1 1/2 Cup(s) Milk
2 Teaspoon(s) Baking Powder
3 1/4 Cup(s) Flour
1 Dash(s) Worcestershire sauce
1 Dash(s) Crystal hot sauce
1 Tablespoon(s) Chopped parsley
Solid vegetable shortening
for deep
frying
Creole seasoning
2 Cup(s) Remoulade sauce, recipe
follows
Directions:
Trim off the stems and thorny tips of the artichoke. Put them in a
deep pot and cover with water. Add salt, bay leaf, lemon halves, and
crab boil. Bring to a boil over high heat. Reduce to medium heat and
simmer until tender. Remove and drain. Cool slightly and remove the
fuzzy choke from the center. Remove the leaves to expose the heart.
Slice thinly and set aside. Heat the oil in a skillet over medium-high
heat. Add the onions. Season with salt and cayenne. Saute the onions
until soft, about 2 to 3 minutes. Add the thinly sliced artichokes and
the garlic. Season with salt and cayenne. Saute for 1 minute. Add the
crabmeat and saute for another minute. Remove and set aside to cool.
Make a batter by combining the eggs, milk, and baking powder in a
mixing bowl. Mix well. Add the flour, 1/4 cup at a time, beating and
incorporating until all of the flour is used and the batter is smooth.
Season with salt, cayenne, Worcestershire sauce and hot sauce. Mix
well. Stir in the parsley. Add the artichoke and crab mixture to the
batter and fold to mix. Heat the shortening to 360 degrees F. Drop the
batter, a heaping tablespoon at a time, into the hot oil. When the
beignets pop to the surface, roll them around with a slotted spoon in
the oil to brown them evenly. Remove and drain on paper towels.
Sprinkle the beignets with Creole seasoning. Serve with the Remoulade.
Yield: about 2 dozen Recipe Courtesy of Emeril Lagasse, 1999
Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC23 Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2269
Calories From Fat: 357
Total Fat: 40.4g
Cholesterol: 587.3mg
Sodium: 2365.1mg
Potassium: 2879.7mg
Carbohydrates: 391.8g
Fiber: 35.7g
Sugar: 25.2g
Protein: 89.1g


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