Blue Crab Beignets

By: The Local Palate
Marketplace Featured Image ()

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 heading-plus-icon


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
  1. 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.
  2. 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).
  3. 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).
  4. 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.
  5. 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.
  • 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

Keep Reading

Key Ingredient

New Orleans-Style Beignets

Transport yourself to the center of the French quarter in New Orleans with powdered [...]


Indaco Zeppole

Italian zeppole, or decadent balls of ricotta-enriched dough, double as both a morning sweet [...]


Beignets d’Huîtres au Champagne (Oyster Beignets in a Champagne Batter)

1 cup flour ½ cup cornstarch 1 cup Champagne 24 local oysters Canola oil, [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue