Blue Crab Beignets
Crispy, golden-brown beignets filled with fresh blue crab meat, mascarpone, and chives. These savory fritters combine delicate crab with a light beer batter for an elegant appetizer.
Ingredients
- •½ small shallot
- •6 ounces fresh blue crabmeat
- •⅓ cup mascarpone
- •1 tablespoon fresh chives
- •1 teaspoon Kosher salt
- •4 cups Vegetable oil
- •1 cup all-purpose flour
- •⅓ cup cornstarch
- •1 tablespoon baking powder
- •½ teaspoons kosher salt
- •1 cup amber lager
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
5 min
- 2.
Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375°F.
10 min
- 3.
Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
5 min
- 4.
Working in batches of about 4 and returning oil to 375°F between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.
20 min
- 5.
DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.
