Artichoke and Crab Beignets with Remoulade

2 whole artichokes

Salt

Bay leaf

1 lemon, halved

1/2 teaspoon liquid crab boil

1 tablespoon vegetable oil

1/2 cup chopped onions

Cayenne

1 teaspoon chopped garlic

1/2 pound fresh crabmeat, picked for cartilage

3 eggs, beaten

1 1/2 cups milk

2 teaspoons baking powder

3 1/4 cups of flour

Dash of Worcestershire sauce

Dash of Crystal hot sauce

1 tablespoon chopped parsley

Solid vegetable shortening for deep frying

Creole Seasoning (Essence), recipe follows

2 cups Remoulade, recipe follows

Remoulade:

1 egg*

Juice of 1 lemon

1/4 cup chopped onions

1/4 cup chopped green onions

1/4 cup chopped celery

1 tablespoon prepared horseradish

3 tablespoons Creole or whole grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley

Salt

Cayenne pepper

Freshly ground black pepper

1 cup olive oil

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme