Artichoke And Crab Beignets With Remoulade - Congoo

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Artichoke and Crab Beignets with Remoulade

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Food Network | May 12, 2008

2 whole artichokes Salt Bay leaf 1 lemon, halved 1/2 teaspoon liquid crab boil 1 tablespoon vegetable oil 1/2 cup chopped onions Salt Cayenne 1 teaspoon chopped garlic 1/2 pound fresh crabmeat, picked for cartilage 3 eggs, beaten 1 1/2 cups milk 2 teaspoons baking powder 3 1/4 cups of flour Dash of ...

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