| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole artichokes |
|
|
Salt |
|
|
Bay leaf |
| 1 |
|
Lemon; halved |
| 1/2 |
ts |
Liquid crab boil |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onions |
|
|
Salt |
|
|
Cayenne |
| 1 |
ts |
Chopped garlic |
| 1/2 |
lb |
Fresh crabmeat; picked for |
|
|
; cartilage |
| 3 |
|
Eggs; beaten |
| 1 1/2 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 3 1/4 |
c |
Flour |
| 1 |
ds |
Worcestershire sauce |
| 1 |
ds |
Crystal hot sauce |
| 1 |
tb |
Chopped parsley |
|
|
Solid vegetable shortening for deep |
|
|
; frying |
|
|
Creole seasoning |
| 2 |
c |
Remoulade sauce; recipe follows |
INSTRUCTIONS
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.
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