Blue Crab Beignets are a light and airy appetizer paying homage to traditional New Orleans‘ favorites. This recipe from Cure: New Orleans Drinks and How to Mix ‘Em, is Justin Devillier’s most popular dish in his restaurant La Petite Grocery. The crispy fritters are filled with a warm mascarpone and blue crab mixture that are hard to resist. As Justin says in his book, The New Orleans Kitchen “What’s not to love? It’s essentially a cheesy crab donut.”
recipe 
yields
Serves 4
½ small shallot, finely chopped
6 ounces fresh blue crabmeat, picked over for shells
⅓ cup mascarpone
1 tablespoon chives, chopped
½ teaspoon salt, plus more to taste
Vegetable oil, for frying
1 cup flour
⅓ cup cornstarch
1 tablespoon baking powder
1 cup amber lager
Ingredients
steps
- In a medium bowl, combine the shallot, crabmeat, mascarpone, and chives and season with salt. Gently fold to combine, then cover and place in the refrigerator until chilled.
- When ready to fry, pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 3 inches (7.5 cm). Heat the oil over medium-high heat until it reaches 375°F (190°C).
- Meanwhile, in a large bowl, make the batter by whisking together the flour, cornstarch, baking powder, and the ½ teaspoon salt. Gradually whisk in the lager, just to blend (the batter will be thick).
- Measure 1 heaping tablespoon of the crab mixture, roll it into a ball, and drop into the batter. Using a fork, toss to coat, then lift from the batter, letting the excess drip back into bowl.
- Working in batches of about four at a time and returning the oil to 375°F (190°C) each time, fry the beignets, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel–lined plate to drain, season with salt, and serve hot.
Date Published: 10.04.23
share
-
Recipe By
Excerpted from the new book Cure: New Orleans Drinks and How to Mix ‘Em by Neal Bodenheimer and Emily Timberlake, Published by Abrams. Photography (c) 2022 by Denny Culbert. -
Contributing City
New Orleans
