Savory beignets

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Recipe of the Day: Crab Beignets 😍 Unlike the traditional sweet beignets you know and love, these savory beignets get their subtle sweetness from fresh crab. They’re packed with so much flavor, slightly textured from the cornmeal and delicately fried to a golden crisp. When you pair them with your favorite dipping sauce, you won’t be able to get enough. Crab Beignets Recipe, Crab Beignets, Food Content Ideas, Beignet Recipe, Crab Cake Recipes, Pescetarian Recipes, Seafood Dish Recipes, Meal Planning Menus, Crab Cake

Recipe of the Day: Crab Beignets 😍 Unlike the traditional sweet beignets you know and love, these savory beignets get their subtle sweetness from fresh crab. They’re packed with so much flavor, slightly textured from the cornmeal and delicately fried to a golden crisp. When you pair them with your favorite dipping sauce, you won’t be able to get enough.

Food Network
66
Looking for a fun and delicious dessert that will impress your friends? These Princess And The Frog Beignets are the perfect choice, offering a delightful twist on a classic treat. Be sure to save this recipe for a charming dessert that everyone will love! Beniet Dough, New Orleans Dinner Recipes, Beneights Recipe New Orleans, Binet Recipe New Orleans, New Orleans Food Recipes Louisiana, Beignet Recipe Easy, Princess And The Frog Beignets, Easy Beignet Recipe, Beignets Recipe Easy

Looking for a fun and delicious dessert that will impress your friends? These Princess And The Frog Beignets are the perfect choice, offering a delightful twist on a classic treat. Be sure to save this recipe for a charming dessert that everyone will love!

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Coastal Appetizers, Crab Beignets Recipe, Crab Beignets, Crab Gumbo, Beignet Recipe, Crab Cake Recipes, New Orleans Recipes, Crab Cake Recipe, Hot Cheese

The beignet batter thinly coats a creamy, warm crab filling with a crispy, light crust. The batter is loose and can be tricky to shape at first; keep frying and practicing, and they'll improve with each batch.These are ideally eaten while still very hot, so make them while enjoying aperitifs in the kitchen.

Food & Wine
306

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