I’ve been stuck in New Orleans the last month in my mind; I’m still bodily in Virginia. Beignets can be both savory or sweet, and I’m going savory. I used rock crab, green onions, and Old Bay seasoning. Cafe’ DeMond beignet mix is the base, and the dipping sauce is Remoulade sauce. I hope you like it.

2 cups Cafe’ DuMond beignet mix
7 ounces water (more if needed)
1 cup crab meat (I used rock crab)
1/2 cup diced green onion
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
Oil for cooking
Remoulade sauce for dipping

Add beignet mix, crab meat, garlic powder, Old Bay, and green onion to bowl.

Add water and mix.

Heat oil to 350.

Scoop balls in oil. Brown on both sides about 3 minutes.

Remove to paper towel.

Serve with remoulade.