Blue Crab Beignets

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Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Crab mixture:
•1/2 small shallot, finely chopped
•6 ounces fresh blue or other lump crabmeat, picked over
•1/3 cup mascarpone
•1 tablespoon finely chopped fresh chives
•Kosher salt

Batter and frying:
•Vegetable oil (for frying; about 4 cups)
•1 cup all-purpose flour
•1/3 cup cornstarch
•1 tablespoon baking powder
•1/2 teaspoons kosher salt plus more
•1 cup amber lager

•Special equipment: A deep-fry thermometer

Method

For crab mixture:
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.

For batter and frying:
Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375°F.

Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

Working in batches of about 4 and returning oil to 375°F 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 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.

DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

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