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Crab Beignets Recipe
Feb 12, 2013 @ 11:41 AM
Posted by
Daily Value: 11%
Servings: 8
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 211Daily Value: 11%
Servings: 8
Low-Carb
Sugar-Conscious
| Fat | 19g | 29% |
| Saturated | 5g | 27% |
| Trans | 0g | 0% |
| Carbs | 17g | 6% |
| Fiber | 1g | 3% |
| Sugars | 0g | 0% |
| Protein | 8g | 17% |
| Cholesterol | 40mg | 13% |
| Sodium | 349mg | 15% |
| Calcium | 161mg | 16% |
| Magnesium | 16mg | 4% |
| Potassium | 129mg | 4% |
| Iron | 1mg | 7% |
| Zinc | 1mg | 8% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 49µg | 12% |
| Vitamin B12 | 3µg | 43% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Restaurant R'evolution
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.
INGREDIENTS
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
DIRECTIONS
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.
Recipe Details
Servings: 8Cuisine: American
