If there’s one thing The Princess and the Frog taught us, it’s that great food has the power to bring people together. Whether it’s a bowl of gumbo shared with loved ones or a plate of fresh, golden-fried beignets enjoyed on a warm New Orleans evening, every bite tells a story. And today, we’re bringing a little of that Tiana magic to the kitchen with these savory crab beignets—a crispy, flavorful twist on the classic sweet treat.
Imagine biting into a golden, crunchy beignet, only to be met with the rich, buttery flavor of real crab, a hint of Cajun spice, and a kiss of zesty lemon. This dish is perfect for brunch, Mardi Gras celebrations, or anytime you’re craving a little bayou-inspired comfort food.
So, tie on your apron like Tiana, grab your mixing bowls, and let’s make some crab beignets worthy of a seat at Duke’s Café!
The Secret to These Magical Crab Beignets
To create the perfect balance of crispy, golden exterior and tender, flavorful filling, we’re using a mix of simple yet bold ingredients.
This recipe brings together mayo, cooked crab, lemon juice, chives, red onions, paprika, pepper, Old Bay seasoning, Cajun spices, flour, eggs, milk, Dijon mustard, and panko bread crumbs to create a batter that fries up light, crispy, and full of Southern charm. A finishing touch of Sriracha mayo and grated Parmesan takes these beignets to the next level!
Now that we have our ingredients ready, let’s talk about the steps to making the best crab beignets this side of the bayou.
How to Make these Crab Beignets
Step 1: Mixing Up the Batter
Like any great Southern recipe, it all starts with a good base. In a mixing bowl, whisk together the mayo, lemon juice, chives, diced red onions, paprika, pepper, Old Bay, and Cajun seasoning until smooth. These ingredients create a creamy, well-seasoned batter that will perfectly highlight the crab’s natural sweetness.
Next, fold in the cooked crab meat—and don’t be shy about using high-quality, lump crab! This is what gives these beignets their irresistible flavor.
Once the crab is evenly mixed in, stir in the flour, eggs, milk, Dijon mustard, and panko bread crumbs. The panko adds a light, airy texture that keeps these beignets crisp on the outside while still being soft and pillowy inside.
Step 2: Let the Batter Rest
Tiana may have been all about hard work, but even she would agree that good things take time. Chilling the batter in the fridge for at least an hour allows the flavors to meld together and makes it easier to shape the beignets later.
Trust me—this step is worth the wait!
Step 3: Shaping the Beignets
Once the batter has chilled, use a spoon or small scoop to form bite-sized mounds. Place them on a parchment-lined baking sheet to keep them from sticking. These little nuggets are about to become golden, crispy perfection.
Step 4: Heating the Oil
The key to perfect crab beignets is frying them at just the right temperature. If the oil is too hot, the outside will burn before the inside cooks through. Too cold, and the beignets will soak up oil and turn greasy. Ideally, the oil should be at 350°F (175°C)—but what if you don’t have a thermometer? No worries! Here are three easy ways to test if your oil is ready:
1. The Wooden Spoon Method
Dip the handle of a wooden spoon into the oil. If small bubbles form around the wood and start rising, the oil is at the perfect frying temperature. If it bubbles too aggressively, it’s too hot—lower the heat!
2. The Popcorn Kernel Method
Drop a popcorn kernel into the oil. If it pops, the oil is between 350-360°F, making it just right for frying.
3. The Bread Piece Method
Drop a small piece of bread into the oil. If it turns golden brown in about 60 seconds, the oil is ready. If it burns too fast, lower the heat. If it takes too long, turn it up slightly.
Pick your favorite method and get ready to fry!
Next, fold in the cooked crab meat—and don’t be shy about using high-quality, lump crab! This is what gives these beignets their irresistible flavor.
Once the crab is evenly mixed in, stir in the flour, eggs, milk, Dijon mustard, and panko bread crumbs. The panko adds a light, airy texture that keeps these beignets crisp on the outside while still being soft and pillowy inside.
Step 5: Frying the Crab Beignets
Carefully drop the shaped batter into the hot oil in small batches. Fry each beignet for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Once done, transfer them to a paper towel-lined plate to drain excess oil. For a little extra flavor, sprinkle them with a pinch of Old Bay seasoning while they’re still hot.
Step 6: Garnish & Serve
Drizzle these beauties with Sriracha mayo for a spicy kick and a sprinkle of grated Parmesan for an extra layer of flavor. Serve warm and watch them disappear faster than Naveen’s charm!
Tips for Perfect Crab Beignets
Can I Use Imitation Crab?
While real lump crab gives these beignets their signature sweet, buttery flavor, you can use imitation crab in a pinch. Just keep in mind that the texture and taste will be slightly different.
What’s the Best Oil for Frying?
For the crispiest results, use vegetable oil, peanut oil, or canola oil. These oils have a high smoke point and won’t overpower the delicate crab flavor.
Can I Make These in an Air Fryer?
Absolutely! To air fry, spray the beignets lightly with oil and cook at 375°F for 8-10 minutes, flipping halfway. While they won’t be as crispy as deep-fried beignets, they’re still delicious!
How Do I Store & Reheat Leftovers?
Store leftover beignets in an airtight container in the fridge for up to 2 days. To reheat, pop them in a 350°F oven for 10 minutes or air fry at 375°F for 5 minutes to restore crispiness.
These crab beignets are more than just a delicious snack—they’re a tribute to Tiana’s passion for food, hard work, and the joy of sharing meals with the people you love. Whether you’re making these for a themed Disney night, a Mardi Gras celebration, or just because you’re craving something crispy and flavorful, they’ll bring a little New Orleans magic straight to your table.
And this is just the first of our Disney princess-inspired recipes! Stay tuned for more dishes inspired by your favorite leading ladies. Until then, grab a plate, cue up The Princess and the Frog, and let the good times roll!
Crab Beignets
Equipment
- Frying Pan/Pot
- 9x11 Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk/Spoon/Rubber Spatula
Ingredients
Batter
- 1 cup mayo/miracle whip
- 1 pound cooked crab
- 1 tablespoon lemon juice
- ¼ cup chives
- ¼ cup red onions diced
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 teaspoon old bay seasoning
- ½ teaspoon creole/cajun seasoning
- 2 tablespoon flour
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons dijon mustard
- 1 ½ cups panko bread crumbs
Topping
- Sriracha Mayo Sauce
- Parmesan cheese grated (optional)
Instructions
Prepare the Batter
- In a large mixing bowl, combine mayo/miracle whip, lemon juice, chives, diced red onions, paprika, pepper, Old Bay seasoning, Creole/Cajun seasoning, and Dijon mustard.
- Mix well, then gently fold in the cooked crab until evenly incorporated.
Add Binding Ingredients
- Stir in flour, eggs, milk, and panko bread crumbs.
- Mix until the batter comes together and holds its shape.
Chill the Batter
- Cover the bowl and refrigerate for at least 1 hour to allow the mixture to firm up.
Shape the Beignets
- Line a 9x11 baking sheet with parchment paper.
- Using a spoon or small scoop, form the chilled batter into small, rounded beignet shapes and place them on the sheet.
Heat the Oil
- In a deep frying pan or pot, heat oil to 350°F (175°C).
- Make sure there's enough oil for the beignets to float and cook evenly.
Fry the Beignets
- Carefully drop the shaped beignets into the hot oil, a few at a time.
- Fry for about 3-4 minutes, flipping occasionally until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Garnish & Serve
- Drizzle with Sriracha mayo sauce and sprinkle with grated Parmesan cheese (if desired).
- Serve warm and enjoy!
