Ingredients

The following ingredients have 4 Servings
  • 1 cup self-rising yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup finely diced red bell pepper
  • 3 green onions, (sliced)
  • 1 large egg, (lightly beaten)
  • 1/4 cup buttermilk
  • 1/2 cup beer
  • 8 ounces lump crab meat, picked through to remove any shell bits
  • Vegetable oil
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons Creole mustard
  • 1 teaspoon horseradish
  • 2 green onions, (sliced)
  • 1 tablespoon chopped fresh parsley
  • 1 garlic clove, (minced)

Instruction

  • Start by making the Remoulade sauce. Mix together all ingredients in a bowl and refrigerate.
  • In a large bowl, stir together cornmeal, flour, sugar, salt, Creole seasoning, onion powder, baking powder, baking soda, red pepper and green onions.
  • Add the egg, buttermilk, and beer and stir to mix.
  • Gently mix in crab meat. Let sit 10 minutes.
  • Pour 2 inches of oil into a Dutch oven. Heat oil to 360 degrees.
  • Working in batches, drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes. Remove to a paper towel-lined plate.Keep warm in a 200 degree oven.
  • Serve with sauce.