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  • Writer's pictureTommy Centola

Artichoke and Crabmeat Beignets from Larry and Lee Leruth.

Updated: Mar 21, 2021

This recipe is from the sons of Warren Leruth. They bought the restaurant from their father in the early eighties. This recipe is part of a collection of recipes from the Chef’s Charityfor Children cookbooks. This charity was started by their father and it benefits St. Michael’s School. Chef Warren rounded up his chef buddies and donated all of their time and ingredients to cook for the people that attended. I was fortunate to attend a few of these.

1 bunch Green Onions white part only chopped

¼ cup chopped Pimentos

4 ounces chopped Artichoke Hearts

2 large toes Fresh Garlic chopped fine

1 tablespoon chopped Parsley

¼ teaspoon Cayenne Pepper

¼ teaspoon Salt

1 pint Flour

1 pint Water

2 teaspoons Baking Powder

1 pound Jumbo Lump Crabmeat

Mix flour and baking powder. Add chopped artichoke, green onions, garlic, parsley, and pimentos. Add salt and Cayenne pepper. Add water and mix until batter is well blended. Fold in crabmeat. Fry in Peanut Oil at 350 degrees until golden brown. Use tablespoon to drop batter into oil.


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