Artichoke and Crab Beignets with Remoulade

Get this all-star, easy-to-follow Artichoke and Crab Beignets with Remoulade recipe from Emeril Lagasse

Directions Trim off the stems and thorny tips of the artichoke. Put them in a deep pot and cover with water. Add salt, bay leaf, lemon halves, and crab boil. Bring to a boil over high heat....

Ingredients

• 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 Worcestershire sauce
• Dash of Crystal hot sauce
• 1 tablespoon chopped parsley
• Solid vegetable shortening for deep frying
• Creole Seasoning (Essence), recipe follows
• 2 cups Remoulade, recipe follows
• 1 egg*
• Juice of 1 lemon
• 1/4 cup chopped onions
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1 tablespoon prepared horseradish
• 3 tablespoons Creole or whole grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley
• Salt
• Cayenne pepper
• Freshly ground black pepper
• 1 cup olive oil
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme