The BEST Crab Stuffed Beignets | Savory Louisiana Donuts
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- Опубликовано: 9 сен 2024
- Learn how to make Crab Stuffed Beignets, a savory twist on the classic Louisiana-style donut, in this step-by-step recipe video from Louisiana Cookin'. These delicious beignets are filled with succulent crab, bringing together the best of seafood and Southern cuisine. Perfect as an appetizer or a unique snack, this recipe is sure to impress. Follow along and bring a taste of Louisiana to your table!
The full recipe and instructions can be found at louisianacooki...
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This man is doing God's work for real! He's great at talking while creating edible art. I mean crab stuffed beignets with lemon butter sauce! An instant legendary classic! Masterfully made Chef!
Dude the level of quality on these videos is *insane* I am so thrilled you popped up onto my feed!
Right ! Well Said ! i Just Found Him & Subscribed Too !
Oh my Lord, my mouth is watering! 🤤
I’m drooling here
These look incredible. The wheels are turning. Fresh boudin mix inside a beignet would be insane.
Love to hear the creativity and hope you'll give these a try!
They look amazing
SNAP! Shoot, beignet po' boy bites 😂
Looks like you've either been classically trained, or worked for a classically trained chef ? Really glad you popped up in my feed! I'll share!
When I lived in Walker (town outside of Baton Rouge), we used to eat at Brunet's in Baton Rouge. They served an appetizer that was so amazing and I wish I had the recipe. It was listed in appetizers as Little Stuffed Bread. It was amazing. We moved and Brunet's closed. Still think about that little bread!
❤❤❤ from Charlotte North Carolina❤❤❤ good job
Cajun crab ragoons! Awesome
Aloha. Been to Louisiana three times, Jazz Fest. Not enough, but did the beignet and chicory coffee at Cafe du Monde. We were from Hawaii att. Can’t wait to go back, and the fishing in Lafitte was awesome!
I love Cajuns foods YUM I love the people too
Micro plane on top! Good job!
You mentioned humidity during the dough proofing. Would you have to compensate if you live in a state that is not as humid as Louisiana? If yes, what is your suggestion?
That’s a great question. Thankfully, humidity isn't so much of an issue for proofing as your kitchen’s temperature. Once you cover the dough with plastic wrap, it essentially creates its own environment.
Best way is moving to Louisiana but moving to Florida can work as a substitute if it’s not available in your area
Crab cheesecake donut, you left me at the cream cheese
❤ 🦀 🍩
well done dude
looks awesome i may try it this weekend.
This just appeared in my suggested videos and I have to say these look _delicious_ !!! I just got back from New Orleans and their food is incredible! You just earned yourself a subscriber!❤
Love to hear it and welcome to the family!
@@LouisianaCookin thank you! I look forward to new episodes!
I'm gonna try this wow
Love to hear it! The full recipe is available here- louisianacookin.com/chefjeanpaul/
Yum!
Como ca va. We used to love Copeland’s version. Great recipe man. Ca cest bon!
Would love to come down and go duck hunting with you
So would 4,960 others. LOL
Me too. How about a home and home duck trip? Northern Minnesota wild rice fields and the marshes of New Orleans.
I'am just happy with a crab or shrimp SUB YUM I dearly love RAW OYSTERS ! Fried, or a stew. Any way there fixed YUM
What about doing a sour dough for the crab stuffed beignets? Or what about shrimmp or kardad?
This is fantastic! Where can I find this? I am planning a trip around Christmas to N.O.
Don’t you mean a Sportsmen paradise that is what the state tag’s say
What kind of fryer is that?
Chef used an All-Clad Fryer- here is a link to it...
www.williams-sonoma.com/products/all-clad-deep-fryer/?pkey=s~fryer~1&position=0&sbkey=default
What apron do you use?
Oooooh, you’re sooooo…Bourgeois.
What kind of knife is that you’re using?
How are these different from pistolettes?
CEO esta con 🐇
Where’s the recipe?!
Sorry about that! It's been corrected in the video description, but here is the link to the recipe- louisianacookin.com/crab-stuffed-beignets/
OK, I have always wondered, WTF do you do with a left over half naked lemon that you "zested". Seems like a total waste of a lemon. If it's lemon flavor you're looking for, why not use all of the zest AND the juice of the lemon ??? In a world concerned with waste of resources, why this inconsistency ???
Are you ok? Lol. I find it hard to believe he threw the whole lemon away after zesting it, that's an outrageous claim. Sounds like you're reaching for a problem that isn't there.
Mmm mmm MMM! I would be all the way sopped up with this lip smackin goodness! I'm going to try to make these. I'm going to have to add some red chilies to this though 😂 And subscribed. Love this twist! L9ve the little tips you tngow in too!
Thinking rangoons when you said crab stuffed beignets. And we can go even further and do some beignet po-boy bites. Sky is not the limit!
Ah sh$t, somebody help me!