Étoile's Crab Beignets With Ravigote Sauce Recipe

These fluffy, light-weight beignets — or fritters, as we say in English — make a perfect party snack. Whether piping hot or at room temperature, they are fabulous enjoyed as finger food, dipped in an accompanying ravigote sauce. The French-inspired ravigote is really a cross between an aioli and a tartar sauce — in this instance freshened up with shallots and fresh chervil.For the sparkling wine in this recipe, we generally use Chandon Brut Classic, but any dry bubbly will suffice. The wine not destined for the batter will serve as an excellent libation for you and your guests. - Jeff MorganAdapted from the "Domaine Chandon Cookbook" by Jeff Morgan.