1. ---TO MAKE SHERRY REMOULADE SAUCE---. 2. Thoroughly mix together the cayenne, paprika, sugar, and salt. 3. Stir in the ketchup, vinegar, sherry and horseradish. 4. Fold in the onions, celery and parsley. 5. Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container. 6. ---TO MAKE BEIGNETS---. 7. In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning. 8. Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions. 9. In a heavy gauge pot, heat the oil on a high flame. 10. When the oil is hot, drop golf ball size pieces of the batter into the pot. 11. Cook until dark brown and no longer doughy in the center- approximately six to eight minutes. 12. Serve with Sherry Remoulade Sauce for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
