Justin Devillier shares his unique take on a New Orleans classic with this blue crab beignet recipe. These beignets, sold at Devillier’s restaurant La Petite Grocery, combine traditional French techniques with the hearty seafood of Southern Louisiana, making the perfect creamy and delicious dish.
recipe 
yields
Serves 12
½ small shallot, finely chopped
6 ounces fresh blue crabmeat, picked over
⅓ cup mascarpone
1 tablespoon finely chopped fresh chives
½ teaspoon salt
Vegetable oil, for frying (about 4 cups)
1 cup flour
⅓ cup cornstarch
1 tablespoon baking powder
½ teaspoon salt plus more for seasoning
1 cup amber lager
Deep-fry thermometer
for the crab mixture
for the batter
special equipment
steps
- Make the crab mixture: In a medium bowl, combine shallot, crabmeat, mascarpone, chives, and salt. Gently fold to combine. Set aside.
- Prepare to fry: Pour oil into a large heavy-bottomed pan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375 degrees.
- Make the batter: Meanwhile, in a large bowl, whisk together flour, cornstarch, baking powder, and ½ teaspoon salt. Gradually whisk in beer, just to blend (batter will be thick).
- Working in batches of about 4, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a spoon, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt. Bring oil temperature back to 375 degrees and repeat with remaining filling.
Date Published: 05.31.24
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Recipe by
Justin Devillier of Le Petit Grocery in New Orleans
