Blue Crab Beignets

Photo by Chris Granger

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Serves 12

    For the filling:
  • ½ small shallot, finely chopped
  • 6 ounces fresh blue crab meat, picked over
  • ⅓ cup mascarpone
  • 1 tablespoon finely chopped fresh chives
  • Salt
  • For the batter:
  • Approximately 4 cups vegetable oil, for frying
  • 1 cup flour
  • ⅓ cup cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon salt, plus extra for finishing
  • 1 cup amber lager

1. Make the filling: Combine first four ingredients in a medium bowl and season with salt. Gently fold to combine, and set aside. (Crab mixture can be made up to 4 hours ahead—cover and keep in refrigerator until ready to fry.)

2. Make the batter: In a large saucepan fitted with a deep-fry thermometer, pour oil to a depth of 6 inches. Heat over medium-high heat until thermometer registers 375 degrees. While oil is heating, whisk together flour, cornstarch, baking powder, and salt in a large bowl. Gradually whisk in beer until just blended (the batter will be thick).

3. Working in batches of about four beignets at a time, and returning oil to 375 degrees between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignet 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.

From Two Ways to Beignet.

  • Recipe By
    Justin Devillier of La Petite Grocery, New Orleans
  • Contributing City
    New Orleans

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  • Stephany Johnson
    September 26, 2022 at 4:04 am

    I tried this recipe and the result was delicious!!!!


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