Crab Beignets

Crab Beignets

Restaurant R'evolution


For the batter

  • 1 Cup  all-purpose flour
  • 2 1/4 Tablespoons  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

For the filling

  • 1/4 Pound  jumbo lump crabmeat
  • 1/4 Pound  crab clawmeat
  • 1/2 Cup  mascarpone
  • 2 Tablespoons  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 Tablespoons  all-purpose flour
  •   Vegetable oil, for frying

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.


For the batter

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.

For the filling

Line a baking sheet with parchment paper.

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.

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.

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