Name: Southern Crab Beignets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup lump crab meat, picked over for shells; 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon Cajun seasoning; 1/4 teaspoon cayenne pepper (optional); 1 egg, lightly beaten; 1/2 cup buttermilk; 2 green onions, finely chopped; 2 tablespoons fresh parsley, chopped; Vegetable oil, for frying; Lemon wedges, for serving

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I make golden, crispy fritters loaded with sweet crab meat, fresh herbs, and Cajun spices—perfect for bringing a taste of the South to my appetizer table.

Southern Crab Beignets

Why I’ll Love This Recipe

I love how these beignets turn out both crunchy on the outside and tender inside, with bursts of fresh crab in every bite. The Cajun seasoning and paprika add just the right amount of kick, while the buttermilk batter keeps them light and fluffy. They’re quick enough for weeknights yet impressive enough for a party platter.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lump crab meat, picked over for shells
All-purpose flour
Cornmeal
Baking powder
Baking soda
Salt
Paprika
Cajun seasoning
Cayenne pepper (optional)
Egg, lightly beaten
Buttermilk
Green onions, finely chopped
Fresh parsley, chopped
Vegetable oil, for frying
Lemon wedges, for serving

directions

I whisk together the flour, cornmeal, baking powder, baking soda, salt, paprika, Cajun seasoning, and cayenne pepper in a large bowl.
In a separate bowl, I combine the egg and buttermilk, then stir this mixture into the dry ingredients until just combined.
I gently fold in the crab meat, green onions, and parsley, being careful not to break up the crab too much.
I heat about 2 inches of vegetable oil in a deep skillet or pot to 350 °F (175 °C).
I drop spoonfuls of batter into the hot oil, frying them in batches for 2–3 minutes per side, until golden brown and crisp.
I remove them with a slotted spoon and drain on paper towels.
I serve them warm with lemon wedges or my favorite dipping sauce.

Servings and timing

This recipe makes about 12 beignets. It takes roughly 10 minutes to prep, 15 minutes to fry, for a total of around 25 minutes. Each beignet is about 210 kcal.

Variations

I sometimes add finely diced bell peppers for color, or swap Cajun seasoning for Old Bay for a different flavor profile. For extra heat, I increase the cayenne pepper or serve with a spicy remoulade.

storage/reheating

I store leftover beignets in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 350 °F oven for 8–10 minutes to restore their crispiness—avoiding the microwave so they don’t get soggy.

FAQs

Can I use canned crab meat?

Yes—I drain it well and still check for shell bits, though fresh crab will give the best flavor.

Can I bake these instead of frying?

I can, but they won’t be as crispy. I’d brush them with oil and bake at 400 °F until golden.

What oil is best for frying?

I use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

How do I keep them from being greasy?

I make sure the oil is at 350 °F before frying and drain the beignets well on paper towels.

Can I freeze crab beignets?

Yes—after frying and cooling, I freeze them in a single layer, then store in a bag. I reheat from frozen in the oven until hot and crispy.

Conclusion

I love how these Southern Crab Beignets deliver crispy edges, tender centers, and plenty of sweet crab flavor in every bite. They’re a perfect appetizer for gatherings, game days, or whenever I want to indulge in a taste of Southern comfort food.