Shrimp & Crab Beignet BLT

Shrimp & crab beignet BLT with applewood smoked bacon, petite lettuce, heirloom tomato and remoulade sauce:



Flour 2 Cups

Egg, Whole 4 Each

Bell Pepper, Diced ½ Cup

Onion, Diced ¼ Cup

Celery, Diced ¼ Cup

Lump Crab Meat ½ Cup

Remoulade Sauce 2 Tbs

Kosher Salt To Taste

Coarse Ground Black Pepper To Taste


Combine all ingredients except crab. Mix all until well combined; there should not be lumps. Gently fold crab meat into batter. Cover and refrigerate for two hours or until well chilled.



Mayonnaise 2 Cups

Creole Mustard ¼ Cup

Ketchup 2 Tbs

Parsley, Chopped 2 Tbs

Capers, Chopped 4 Tbs

Red Onion, Minced 2 Tbs

Cornichon Pickles, Minced 2 Tbs

Juice of Lemon 1 Each

Tabasco To Taste

Salt To Taste

White Pepper, Ground To Taste

Combine all ingredients and refrigerate until needed.



Poached U12 Shrimp 12 Each

Crab Beignet Mix As Needed

Petite Lettuce As Desired

Heirloom Tomato As Desired

Applewood Smoked Bacon 12 Half Pieces

French Bread Toasted 12 Each

Vegetable Oil As Needed

Remoulade Sauce 1 Cup


Heat vegetable oil in cast iron skillet until it reaches 325 degrees. Coat shrimp completely with batter and slowly immerse in oil and cook until done approximately 3 to 4 minutes. Remove shrimp and drain on a paper towel.

Arrange lettuce and tomato on plate drizzle remoulade sauce over all. Place toasted bread on plate and put shrimp beignet on top then bacon. Garnish with petite herbs or micro greens.