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Juneteenth Appetizers & Cocktail: Crab Beignets, Deviled Eggs & Bourbon Beach Fizz

To celebrate Juneteenth, I created an appetizer combo that was a nod to Southern culture and cuisine. Deep-fried jumbo lump crab beignets and delectable deviled eggs. Washed it all down with a refreshing bourbon beach fizz cocktail.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

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.