Crabmeat Beignets

emerils.com

Ancestry Tours

1 cup diced red bell pepper (1 small pepper, small dice)

1 jalapeño, stemmed, seeded, and cut into small dice

2 green onions, minced

1 ½ teaspoons salt

¼ teaspoon Worcestershire sauce

¼ teaspoon hot sauce

⅔ cup all-purpose flour

3 tablespoons cornmeal

½ teaspoon baking powder

⅛ teaspoon cayenne pepper

⅓ cup whole milk

2 eggs, lightly beaten

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage

Vegetable oil, for deep-frying

1 cup instant flour, such as Wondra Tartar or rémoulade sauce, for serving

Directions at emerils.com

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