Blue Crab Beignets

Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.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.
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Servings:  12
Prep Time:  20 mins
Total Time:  30 mints

Related Categories:   Hors d'oeuvres,  


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,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

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