Crab Beignets

Crab Beignets
3.2 from 12 ratings
Down-home, honest cooking gets a bit of a gourmet flair in this appetizer recipe. A bit of beer in the batter never hurts, and we use a touch of Abita Amber to thicken the batter slightly and give it extra flavor. Click here to see Mardi Gras: The Feast Before the Fast.
Servings
8
servings
Ingredients
  • 1 cup all-purpose flour
  • 2 1/4 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne
  • 1 cup abita amber, plus more as needed
  • 1/4 pound jumbo lump crabmeat
  • 1/4 pound crab clawmeat
  • 1/2 cup mascarpone
  • 2 tablespoon creole cream cheese
  • 1/4 cup thinly sliced chives
  • 1 tablespoon finely diced shallot
  • 1/4 teaspoon salt
  • pinch of black pepper
  • pinch of cayenne
  • 3 tablespoon all-purpose flour
  • vegetable oil, for frying
Directions
  1. In a bowl, mix together all of the dry ingredients. Add the beer slowly until the batter is just thicker than pancake batter; if too thick, add a little more beer. Set aside, covered, at room temperature for up to 2 hours.
  2. Line a baking sheet with parchment paper.
  3. Mix all of the ingredients except for the oil together in medium-sized bowl and form into ½-ounce balls. Place on the baking sheet. Freeze.
  4. When ready to fry the beignets, heat 1 ½ inches oil to 350 degrees in a deep sauté pan. Drop the crab filling balls in the batter and lift out with a teaspoon. Gently drop them into the oil and fry until golden brown and hot all the way through, about 4-5 minutes.