A Marriage Of Crab And Corn "Big Easy" Style

Summary: When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. Here's a different twist on a New Orleans favorite that you can try at home.

When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. As New Orleans gets back on its feet following Hurricane Katrina, I'd highly recommend a visit to the Crescent City to taste the real thing. In the meantime, here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying, "Laissez les bons temps rouler." Ingredients: 4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol 3 cups flour 2 cups milk 1 tablespoon baking powder 1 tablespoon seasoned salt 1 tablespoon garlic 1 teaspoon thyme 1 teaspoon Louisiana Hot Sauce 1 lb. lump crabmeat 2 cups fresh corn, cooked 1/4 cup parsley, minced 1/4 cup green onions, sliced Directions: 1. Heat peanut oil in frying pot until oil reaches 350