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A Marriage Of Crab And Corn "Big Easy" Style

 When many of us consider beignets, they consider those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde within the Old French Quarter.  As New Orleans gets back on its feet following Hurricane Katrina, I'd highly recommend a visit to the Crescent City to taste the important thing. In the meantime, here's a special twist on a replacement Orleans favorite that you simply can try reception . It'll have your family and friends saying, " Laissez les bons temps rouler." Ingredients: 4 cups LouAna groundnut oil , for that nutty taste with no cholesterol 3 cups flour 2 cups milk 1 tablespoon leaven  1 tablespoon flavorer  1 tablespoon garlic 1 teaspoon thyme 1 teaspoon Louisiana sauce  1 lb. lump crabmeat 2 cups fresh corn, cooked 1/4 cup parsley, minced 1/4 cup green onions, sliced Directions: 1. Heat groundnut oil in frying pot until oil reaches 350©. 2. during a large bowl, blend together flour, milk, leaven , flavorer