BLUE CRAB BEIGNETS

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Blue Crab Beignets image

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

Provided by Justin Devillier

Categories     Beer     Shellfish     Appetizer     Fry     Crab     Deep-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 15

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

Steps:

  • 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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