Braden Family Cookbook
AND CRAB BEIGNETS WITH REMOULADE
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
Combine the first 10
ingredients in a food processor with a metal blade and process until smooth.
Season with salt, cayenne and pepper. While the machine is running, slowly add
the oil, a little at a time, until thick. Re-season if necessary.
Yield: about 2 cups
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacterium responsible for a type of food poisoning . . . Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."