Last Friday, I took to my IG LIVE cooking show and made some special Juneteenth appetizers…I made restaurant-quality crab beignets, deviled eggs, and a refreshing bourbon peach fizz. This menu was a nod to Southern Cusine in honor of celebrating Juneteenth. I couldn’t make an entire meal but I felt that Juneteenth appetizers were a fun way to make more than one dish to celebrate our rich and diverse culture.
On June 19, 1865, enslaved African-Americans in Galveston, Texas, were told they were free. Now, 155 years later, people in cities and towns across the U.S. continue to mark the occasion with celebrations. Source
Juneteenth Appetizers & Cocktail: Crab Beignets, Deviled Eggs & Bourbon Beach Fizz
Ingredients
Crab beignets
- 1 lb jumbo lump crab
- 1 tbsp Worcestershire sauce
- 1 tbsp old bay or any cajun seasoning
- 1/3 cup of thinly sliced green onions or chives
- 1/3 cup finely chopped red bell pepper
- 1/3 cup of finely chopped shallots
- Splash of chipotle Tabasco hot sauce
- 1/2 cup good quality mayo
- 1/4 cup of flour + a 1/4 cup of panko breadcrumbs
- 2 egg
- 1 tsp of baking powder
- Pinch of nutmeg
- Oil for deep frying
- Salt + pepper to taste
Dipping Sauce
- 1 tbsp yellow onion finely chopped
- 1 tbsp of lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 cup good-quality mayo
- Salt and pepper to taste
Deviled eggs
- 6 large eggs
- 1/4 cup of mayo
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- A handful of chives or green onions
- 1 tsp paprika
- Salt + pepper
- Crispy bacon and chives to garnish
- *Gallon size ziplock bag to pipe filling*
Bourbon Peach Fizz
- 1 oz of good quality Bourbon
- 2 oz of good quality peach juice
- Champagne ginger beer or sparkling water to the top
- Garnish: fresh mint and peach slices
Instructions
- Crab Beignets
- In a bowl, combine crab, bell peppers, onions, scallions, seasoning, mayo, Worcestershire sauce, hot sauce, egg, panko, flour & baking powder. Fold to combine making sure not to break up all the crab lumps.
- Form into 1 tbsp sized balls. Flash freeze for 15 minutes before frying.
- Fry beignets submerged in oil for 3 minutes until golden brown.
- Sauce:
- Combine mayo, lemon juice, diced onions, salt, pepper. Stir well and set aside to dip beignets in.
- Deviled Eggs
- Cook hard-boiled eggs using the preferred method. Submerged in cold ice water after cooking for easy peeling.
- Peel and slice eggs in half. Separate egg whites from the yolk.
- In a bowl, combine egg yolks, green onions, mayo, Dijon mustard, Worcestershire sauce, salt, pepper & paprika. Mix well, removing any yolk clumps.
- Put the mixture in a large ziplock bag and cut a tiny opening at the corner of the ziplock and pipe the mixture into the egg white shells.
- Top with crispy bacon, microgreens, and lots of smoked paprika!
Bourbon Beach Fizz- To a drink mixer, add ice, bourbon, and peach juice. Shake and pour in a glass. Top with ginger beer, sparkling water or sparkling wine and garnish with fresh mint and peach slices.
I was so excited to see all the love Juneteenth received on social media and the awareness that was being driven to it. I loved seeing how everyone was celebrating and all the different menu items that people were creating. If you celebrated Juneteenth, let me know what you ate in the comments below.
It doesn’t have to be Juneteenth to create some delicious Southern staples, you can do it any day of the week. Celebrating black culture and our food should be a daily occurrence. I loved this post from FOOD52 that showcased a complication of black food bloggers and their virtual cookout menu. Check it out!
If you make these appetizers, please tag me on Instagram @asiliglamcooks #asiliglamcooks.
P.S. Check out my last recipe here.
