Cajun Crab & Prawn Beignets

Time for me to play catch-up on my blog posts. I’ve managed to finish my work for the day, so turn my attention to my blog :) Allow me to cast your minds back a few weeks to the first of our Around the World Date Nights, Destination: New Orleans, I cooked hubby a New Orleans style meal and for starters we had Cajun Crab & Prawn Beignets, which I made up as I went along! They turned out so delish, and no deep-frying involved either, making them healthy too :)

Cajun Crab & Prawn Beignets | The Purple Pumpkin Blog

What’s a beignet you ask? I have no idea…let me go look…

bei•gnet

/benˈyā/

Noun

  1. A fritter.
  2. A square of fried dough eaten hot sprinkled with confectioners’ sugar.

So there you go…a fritter! Sounds so much more exotic than crab and prawn cake too, donchathink?!

Cajun Crab & Prawn Beignets | The Purple Pumpkin Blog

I made these beignets using tinned crab meat and cooked prawns. I mixed them up with cajun spices, spring onions, breadcrumbs and an egg to bind the ingredients together. I then used an oil spray to low-fat fry them off! I served them with a dip made with ketchup and low-fat mayo. Turned out better than expected – always a good thing!

Cajun Crab & Prawn Beignets | The Purple Pumpkin Blog

 

Cajun Crab & Prawn Beignets
Author: 
Serves: 6
 
Ingredients
For the beignets
  • 170g tin crab meat in brine, drained
  • 200g cooked and peeled prawns, chopped
  • 4 spring onions, finely chopped
  • 1 egg, beaten
  • 1-2 slices wholemeal bread, whizzed into breadcrumbs
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • one calorie oil spray (e.g., FryLight)
For the dipping sauce
  • 2 tbsp mayonnaise
  • 2 tbsp ketchup
  • few dashes Tabasco sauce
  • sprinkling cayenne pepper
  • lemon wedges for serving
Instructions
  1. In a bowl, mix together the crab, prawns and spring onions until well combined. Add the cayenne pepper, salt and black pepper. Check for seasoning and adjust if you like
  2. Add the beaten egg and breadcrumbs and bring together. You may need to add some more breadcrumbs.
  3. Form into 6 balls and flatten slightly.
  4. Place in the fridge for half and hour.
  5. Heat a frying pan, and when hot, spray with oil spray (or you could use olive oil if you prefer), gently fry the beignets for a few minutes on each side until hot and golden. You may need to add more oil spray so that they don't stick.
  6. To make the dipping sauce, stir together the mayonnaise and ketchup, add some Tabasco sauce and cayenne pepper (check for your tastes)
  7. Serve the beignets hot with a lemon wedge to squeeze on top and the dipping sauce on the side.

Cajun Crab & Prawn Beignets | The Purple Pumpkin Blog

Cajun Crab & Prawn Beignets | The Purple Pumpkin Blog

Cajun Crab & Prawn Beignets | The Purple Pumpkin Blog