Published on Louisiana Kitchen & Culture (https://mail.kitchenandculture.com)

Home > Blue Crab Beignets

Blue Crab Beignets

Appetizers
Breakfast/Brunch

Serves 12

Courtesy of Chef Justin Devillier, La Petite Grocery

Ingredients: 
 

Batter

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons corn starch
  • 1 tablespoon baking powder
  • pinch of salt
  • pinch of pepper
  • 1 cup Abita amber beer
  • vegetable oil for frying as needed

Filling

  • 1/2 cup Louisiana blue crab meat, picked through for shells
  • 1/2 cup mascarpone cheese
  • 1/4 cup chives
  • 1 shallot, very small diced
  • 2 teaspoons salt
  • pinch of pepper

Blue Crab Beignets

Blue Crab Beignets

Click image to enlarge.
Method: 

Batter
Mix all dry ingredients. Add beer slowly until batter is just thicker than pancake batter.
Set aside, covered, at room temp for up to 2 hours.

Filling
Mix all ingredients in a medium sized bowl and form into 1/2 ounce balls.

To complete beignets
Heat oil in a fryer or cast iron skillet to 375ºF. Drop crab filling balls in the batter and lift out with a teaspoon.
Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.

Source URL (modified on Oct 4, 2013):https://mail.kitchenandculture.com/recipes/blue-crab-beignets