Directions:
- -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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2873.26 Kcal (12030 kJ) | ||
| Calories from fat | 2339.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 259.94g | 400% | |
|---|---|---|---|
| Cholesterol | 176.46mg | 59% | |
| Sodium | 293mg | 12% | |
| Potassium | 806.65mg | 17% | |
| Total Carbs | 106.06g | 35% | |
| Sugars | 15.44g | 62% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 32.7g | 65% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 3.5mg | 20% | |
| Calcium | 201.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 405.78 Kcal (1699 kJ) | ||
| Calories from fat | 330.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.71g | 400% | |
|---|---|---|---|
| Cholesterol | 24.92mg | 59% | |
| Sodium | 41.38mg | 12% | |
| Potassium | 113.92mg | 17% | |
| Total Carbs | 14.98g | 35% | |
| Sugars | 2.18g | 62% | |
| Dietary Fiber | 1.08g | 31% | |
| Protein | 4.62g | 65% | |
| Vitamin C | 3mg | 35% | |
| Iron | 0.5mg | 20% | |
| Calcium | 28.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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