Yakamein is a classic Creole fusion of flavors. This meaty noodle soup AKA 'Old Sober' is…Get Recipe
This variation of crab rangoon combines the creaminess of cream cheese with the sweetness of beignets. These Crab Rangoon Beignets by Chef Ryan André are the perfect finger-popping appetizer. Filled with Creole heat and crab, they’re sure to be party favorites.
1 Container (7.5 Ounces) Chive and Onion Flavored Cream Cheese Spread
1 Container (7.5 Ounces) Jalapeño Flavored Cream Cheese Spread
2 Cups Cheddar Cheese, Shredded
1/2 Pound Pickled Lump Crab Meat
1 Teaspoon Tony’s Spice N’ Herbs Seasoning
3/4 Cup Lukewarm Water
6 Tablespoons Sugar
1 1/4 Teaspoons Active Dry Yeast
1/2 Cup Milk
1 Teaspoon Vanilla Extract
3 1/2 Cups All-Purpose Flour
1 Teaspoon Tony’s Original Creole Seasoning
2 1/2 Tablespoons Softened Butter
Oil for Frying
Extra Flour for Dusting
2 Pounds Vine Ripened Tomatoes, Diced
6 Tablespoons Lemon Juice
1 Cup Brown Sugar
2 Tablespoons Tony’s Pepper Sauce
1 Teaspoon Granulated Garlic
1 Cup Confectioners’ Sugar
4 Teaspoons Tony’s Original Creole Seasoning
If you have any unused dough at the end of this, you can roll out and fry to make dessert for the end of the meal dusted with plain powdered sugar or honey.
For those used to using a lot of powdered sugar on your beignets, Chef Ryan suggests using it sparingly on these.
Bring a little spice to your email inbox with Tony Chachere's Creole Club!