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Blue Crab Beignets


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

Kosher salt

For the batter:

Approximately 4 cups vegetable oil, for frying

1 cup flour

⅓ cup cornstarch

1 tablespoon baking powder

½ teaspoon kosher salt, plus extra for finishing

1 cup amber lager

Note: You’ll need a deep-fry thermometer for this recipe.


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.
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