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Crab Beignets

Staff Writer
Crab Beignets
Restaurant R'evolution

Crab Beignets

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.

Deliver 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


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.

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.