Cajun Cuisine | SOUTHERN CRAB BEIGNETS | How To Feed a Loon

Cajun Cuisine | SOUTHERN CRAB BEIGNETS | How To Feed a Loon


[MUSIC] You’re still wearing those?>>They’re my favorite beads.>>Yeah, they’re more like a chandelier.>>[LAUGH]
>>Hi, everybody! Welcome to How to Feed a Loon. I’m Chris.>>And I’m Wesley.>>The [CROSSTALK].>>The loon [LAUGH].>>Folks, we are so excited,
because we are in a Cajun kind of mood.>>Yes, Mardi Gras, love it!>>We’re all in the mood for
Mardi Gras, so today we are going to
do a savory appetizer.>>I love it, I love it.>>We are going to make some
incredible crab beignets.>>Mm.
>>[LAUGH] There’s so good.>>Yes.
>>All right, so let’s get started. This is actually a recipe that we got from
one of our favorite chefs in New Orleans. His name is Chef Donald Lane.>>Donald Lane.>>Amazing.>>Amazing.>>He’s got a lot of restaurants there. One of our favorites to go to?>>Is Butcher.>>Butcher.>>What is it? Mufalata?>>Mufalata. We always get it wrong. I always say mufalata,
but that sounds like a->>Mufaronga. Anyways it’s so good. It’s really, really good. What we’re going to do is today-
>>I’m a mufa->>Stop, I’m trying to tell them
about these crab beignets.>>[LAUGH] Yay!>>You’re going to say, yay,
for these crab beignets!>>[LAUGH]
>>They’re so good, all right.>>Been waiting all day to say that.>>So, let me tell you what it’s made of. Obviously, the main ingredient is crab. This is a pound of really
incredible crab meat.>>Nice.
>>You want to pick it over, go through it a couple times. Sometimes there’s a little
piece of cartilage in there.>>That’s all right, you know it’s fresh.>>Yeah, yeah, that’s true. But anyway, you want to get that out,
which is a good thing to do. Here I’ve got two eggs
that I have whisked, and I’ve gotten them kind of frothy. And I’m going to add to that
a cup of good quality mayonnaise.>>Yay,
we are just jumping right in which I love.>>We are jumping right in.>>because my stomach is saying feed me.>>Yay, for grabbing, yay, yay. And then,
we’re going to take this right over here. This is two tablespoons of
this coarse ground mustard.>>I love that mustard.>>I just love that. And then, what we’re going to do,
go ahead and take that for me.>>I’ll take it.
>>I really do appreciate it. And now, we’re just going to stir this up. We’re going to get this nice. It’s going to make this
incredible sauce almost for the binding for this crab beignets.>>Sure you can hear my beads-
>>Your jingle jangles.>>In the microphone.>>Okay, now what we’re going to do
is we add this wonderful mixture right in here with the crab. That look good.>>Yeah, well, It’s raw egg
[LAUGH] how good can raw egg look?>>Well, it’s going to get really good,
once that raw egg, and then we’ve got probably two tablespoons
of fresh scallions that I finely chopped, a dangerous job.>>Yay, you hand me your dertz.>>Okay, let’s make sure we
got all of that out of there.>>Here’s the dertz, give me the dertz.>>Then we’ve got a little red onion,
I just love- you can adjust these measurements however you want
to get the exact measurements->>Look!>>It’s the colors of Mardi Grass.>>Mardi Gras! Yay, I love it. I love it.>>And then, we’re going to do a nice
pinch of freshly ground black pepper. We want to do some salt. I’m going to do about a teaspoon and
a half. I love using kosher salt.>>Yes.
>>Perfect.>>Yes.>>It has good texture.>>Texture.
>>And then, this is just a nice
pinch of cayenne pepper. Give it just a little bit of heat. Nothing too crazy. And then, what we’re going to do.>>I’m acting like I’m
cooking over here [LAUGH].>>Yeah, it’s he’s not really
that good of an actor.>>[LAUGH]
>>Anyway, so I’ve stirred that up.>>You’re pushing me over
into the wall please.>>Well, I wish you’d get a hint.>>[LAUGH]
>>Anyway, we’ve got this oil over here. These are panko bread crumbs. [LAUGH]
>>You got me flustered.>>That’s all right,
that’s what I’m here to do, fluster you.>>You do it perfectly. Anyway, these are Panko bread crumbs that
are just going to give this incredible texture, this crunch-
>>Got a little snipple, folks, sorry about that.>>I know, Wells,
it’s cause you’re so excited. So, anyway, you’re going to get this
full incorporated, just like that. And then, what’s going to need to happen
is that you want this to kind of firm up a little bit. So, you would put this
in the refrigerator.>>Yes.
>>So, I’m going to give this to you.>>All right.
>>For about an hour. In the interest of time, I’ve gone
ahead and I’ve made up another batch. We’ve got some right here.>>[SOUND] Right here!>>Now, you’ve probably seen this vessel
of hot oil that’s exactly what it is. This is to what I love to do is
make sure that you going to get to a perfect frying temperature, which is about anywhere between 350 to 365
you don’t really go in higher than that. You don’t want to guess at it, so
I like to use this is a candy thermometer, but it tells you exactly. What the temperature is, we’re perfect,
where it even tells you deep fry, perfect. So, let’s get this out of here. I’m going to toss,
I forgot about the lemon.>>My gosh, okay, so. I’m so excited, I forgot to put lemon, gotta also put the juice of one lemon
in the mixture that we just did.>>Yes.
>>No problem, I can go back and do that, after we’ve done this. These have got the lemon, everything is perfect, so-
>>Yeah, we can squirt some more on it, too.>>Well, you can, you can.>>I’m a squirter! That sounded horrible.>>Squirter, not a lover.>>[LAUGH]
>>Anyway, so, we are ready. So, this is some oil,
I can say I’ve got this, it’s come to a perfect frying
temperature of about 360 degrees.>>Perfect.>>And what we’re going to do is we’re
just going to gently pick these things up.>>Ooh, be careful,
the pooches are around.>>I know, high Ebb and Flow. You can’t see them, but they’re
right here ready to catch a beignet. We’re fine now, we’re good. We’re good!
>>We are. Obviously, be very careful with this.>>Don’t fill it up to much,
or it’ll overflow.>>Yeah, you don’t want to.>>I’m telling you all.>>Yeah. Okay, now this is good.>>That would be a disastrous situation.>>Now, we’re going to use
a little spider right here. And these fry up really really quickly, so you’re just going to want
to keep an eye on them.>>Wow, look at that.>>Isn’t that gorgeous. Now, Wesley,
if you want to move that plate.>>Yeah.>>I’ve got another plate that I put some
paper towels I’ve lined it with just so it’ll-
>>Here, I’ll put this over here.>>Okay, that’s a really good idea.>>And then, here’s the paper towel plate.>>Really thinking, which is always good.>>I’m real good at-
>>Thinking.>>Thinking. At least, I think. Anyway-
>>I’m really good at thinking.>>You think? Now, look at that, is that not beautiful?>>Gorgeous!>>Those, I’m telling you.>>Look, look, look.>>You serve these at a party, and
you will not believe [CROSSTALK]. How fast they go?>>Nobody will leave. And they’ll expect you to slave
away over this hot oil for days.>>Well,
they’ll leave as soon they’re all done. Which means, they’ll be gone in minutes. So, maybe-
>>[LAUGH] It’s kind of like me.>>What?
>>If you want me out of the room. Wait, no, that’s not all right,
or whatever. [LAUGH]
>>Anyway, all right. So, now let me tell you what
we’re going to serve this with. This is a lovely little white remoulade. It’s so delicious and simple. A cup of mayonnaise,
a little fresh onion and celery, and I used some Worcestershire sauce. And it’s just really, really wonderful.>>That’s the bees knees. Love it. Love it.
>>And a pinch of cayenne pepper, it’s really delicious. It goes perfect with this.>>I am going to go for this.>>Yeah, cut into it. Let’s put a little of this remoulade.>>Ooh, look at that.>>Got it right on your thumb.>>Mm, that’s a good remoulade. Remoulade, remoulade [LAUGH]. Here we go, dig in.>>Yeah? It’s crazy, right?>>That is so good. I don’t understand.>>I know. I know.
It defies all logic it’s so delicious.>>Yeah, yeah, it’s amazing. Everything, it has a really fresh-
>>I know.>>Taste, but it’s, but
even though it’s fried?>>Yes.
No, it does, it’s not heavy. And even people who say,
I’m not really a seafood eater. I don’t like crab they eat this and
they’re like, my God, it’s amazing.>>Yes.
Now, that is 100% loon approved.>>Why did I have a feeling
you were going to say that?>>Of course.
>>That was amazing. My gosh.>>I just love my beads.>>It’s so incredible. These are so good.>>I love those more. Yeah, it’s good. Yeah. Now, you can get this recipe and
many more on HowtoFeedaLoon.com.>>And be sure, if you haven’t already,
to follow us, like us, on all of our social channels,
that way you’ll never miss a beat.>>That’s right.>>You’ll never miss a recipe,
and all of this fun.>>Yes, well,
we’re going to get back to this.>>Bye!
>>Bye! And let’s see how many. [MUSIC]>>[INAUDIBLE]
>>[LAUGH]>>Hey, everybody! If you like what you saw,
subscribe to our YouTube channel.>>That’s right, and to get more
awesome cajun recipes, just click here.>>Yeah, right here. Bye.
>>Bye.

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