![]() ![]() “Any mayonnaise-based dip with some acidity will work really well. Restaurant R’evolution These beer-battered crab beignets are all about the dipping sauce. Heck, pair ’em with a side of charred cucumbers and you’ve got yourself a meal. Allow them to cool and drip on some paper towels or a cooling rack and hit em with. “In southeast Louisiana, we get blue crabs at the pinnacle of freshness,” he says, “but I would recommend selecting the finest of what’s available in your region, whether that’s stone crabs in Florida or peekytoe in the mid-Atlantic.” Serve with a side of remoulade for dipping. TikTok video from KATHERINEWANTS (katherinewants): 'We miss you New Orleans, please send blue crab. La Petite Grocery Chef Justin Devillier’s blue crab beignets with malt aioli are a perfect appetizer. Dip the crab balls into the beignet batter and fry at 375 until golden brown. Devillier says the recipe is easily adapted. Ingredients 1 cup all-purpose flour 1/4 cup plus 2 tablespoons cornstarch 1 tablespoon baking powder Pinch of salt Pinch of pepper 1 cup Abita amber beer. No fresh blue crabs near you? No worries. “But we have fantastic crabbers who fish all day.”Īmong his favorite dishes to make with the sweet, tender shellfish are these blue crab beignets, which have been a standout at La Petite Grocery since 2007, and are surprisingly home-cook friendly. Repeat process with remaining crab mixture and batter, letting oil return to 375F between batches. ![]() Pete Greenhaw: Broiled pompano topped with crab is terrific (and the shrimp remoulade) Meg Lake: Amazing. Using a slotted spoon, transfer beignets to paper towellined plate season with salt. Morgan S: The Crabmeat Maison and the Crabmeat Sardou are fantastic. “I wish I had the time to catch them myself,” says the avid fisherman and hunter. 209 Bourbon St (at Iberville St), New Orleans, LA. When the ban ended last week, Crescent City chefs, including Justin Devillier, executive chef and owner of La Petite Grocery, were eager to get fresh local crabs back on the menu. This year, however, the seafood staple was noticeably absent due to a 30-day commercial crabbing ban, which was put into effect by the Louisiana Wildlife and Fisheries Commission at the end of February to protect the health of the fishery. Ordinarily, during Mardi Gras and the weeks leading up to Lent, blue crab is a fixture on restaurant menus in New Orleans. ![]()
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