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Creatively Seasoned: Vegan Krab Fritters with Bo’s Seasoned Remoulade
by The Biscuit Staff on March 1, 2021
What happens when talented Charlotte cooks and chefs use Bo’s Famous Seasoning to create a brand new dish? Chef Joya Courtney took the challenge, along with four other chefs. Bon appétit!
Vegan Krab Fritters with Bo’s Seasoned Remoulade
By Chef Joya Courtney
RECIPE DESCRIPTION:
For this challenge, she used Bo’s Famous Seasoning to up the game with Vegan Krab Fritters with a spicy remoulade.
Chef Joya says, “Summer’s on the horizon and what better way to celebrate than to whip up a batch of vegan krab fritters accompanied by a remoulade made with Bo’s Famous Seasoning. There’s no better way to kick off summer!”
INGREDIENTS:
Please note, this recipe does use 1/2 cup of beer.
Krab Fritters
- 1 tbsp Bo’s Famous Seasoning
- 1 cup self-rising cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp of black pepper
- 1/4 tsp baking soda
- 1/2 cup diced red bell pepper
- 1 Jalapeño diced
- 3 green onions, sliced
- 1 tbsp of flax meal
- 1/2 cup or more of beer
- 12 oz of diced hearts of palm
- 1/2 cup of vegan mayo
- 1tsp of kelp powder
- Oil for frying
Remoulade
- 1 tsp of Bo’s Famous Seasoning
- 3/4 vegan Mayo
- Juice of 1 lemon
- A dash of hot sauce
- 2 tbsp of spicy cocktail sauce
- 1 garlic clove minced
- 1 tbsp of creole mustard
INSTRUCTIONS:
Remoulade
Make the remoulade sauce by mixing all of the ingredients and sitting it in the fridge to chill
Krab Fritters
Heat oil to 375. Drain and rinse the hearts of palm. Add diced green onion, jalapeño, and bell pepper. Season with salt and kelp. Mix in 1/2 cup of vegan Mayo and Black pepper. In a large bowl mix in the remaining ingredients (blend all dry ingredients before adding the ice-cold beer) mix in hearts of palm mixture. Working in batches, add a tablespoon of the Krab puppies to the hot oil. Be sure to not overcrowd. Cook for about 2 mins. Drain on paper towel.
Before serving garnish with parsley and squeeze fresh lemon on top (optional). Serve with remoulade.
Photo Gallery
Enjoy photos of this dish shot by Ernesto Moreno.
About Chef Joya Courtney
Adjoa Courtney, A.K.A. “Chef Joya,” has a passion for turning basic recipes into exquisite delicacies. She grew up in Milwaukee, cooking vegan dishes with her grandmother. She loved cooking for family and friends. Her famous dinner parties eventually turned into classes, vlogs and Instagram lessons.
Chef Joya is passionate about “veganizing” traditional recipes and incorporates flavors from around the world like Soul Food, African, Afro-Caribbean and French cuisine.
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