SPICY CRAB BEIGNETS RECIPE BY TASTY

Spicy Crab Beignets Recipe by Tasty image

Provided by Tracy Raetz

Yield 10 servings

Number Of Ingredients 17

6 oz fresh lump crab meat
¼ cup mayonnaise
2 tablespoons shallot, finely chopped
1 tablespoon fresh chives, finely chopped
1 serrano pepper, seeded and finely chopped
2 teaspoons McCormick® Paprika
½ teaspoon kosher salt
1 lemon, zested
4 cups vegetable oil, for frying
2 large eggs
1 cup amber lager-style beer
1 cup all purpose flour
¼ cup cornstarch
2 teaspoons baking powder
½ teaspoon kosher salt
lemon wedge, for serving
deep fry thermometer

Steps:

Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
Serve the beignets hot with a squeeze of lemon juice.
Enjoy!

Nutrition Facts : Calories 911 calories, Carbohydrate 16 grams, Fat 91 grams, Fiber 1 gram, Protein 7 grams, Sugar 0 grams