Crab and Artichoke Beignets with Jalapeno Remoulade

Directions

1. 1
   Combine remoulade ingredients in a bowl. Alternatively, combine in a food processor or blender if you prefer it smooth. Refrigerate until ready to serve.
2. 2
   BEIGNETS: Preheat oven to 180 degrees.
3. 3
   Pour enough oil into a deep fryer so that it's 3-inches deep.
4. 4
   Heat to 375 degrees.
5. 5
   Combine the first 5 ingredients in a large bowl and mix well.
6. 6
   Add the artichokes, scallions, egg and buttermilk and stir until combined.
7. 7
   Fold in the crabmeat.
8. 8
   Using a 1-inch cookie scoop, drop the batter into the hot oil working in batches of 5-6 beignets at a time.
9. 9
   Cook 4-5 minutes or until crispy and golden brown.
10. 10
    Drain on a rack set over a rimmed baking sheet.
11. 11
    Place in the oven to keep warm until you've fried all the beignets.
12. 12
    Garnish with fresh parsley sprigs.
13. 13
    Serve with remoulade and lemon wedges if desired.