Blue Crab Beignets
These crab-filled beignets are a delightful blend of savory flavors and crispy textures. The succulent crabmeat combined with creamy mascarpone and fragrant chives make for a luxurious filling, perfectly complemented by a light and crispy beer batter. Each bite is a burst of seafood goodness, encased in a golden-brown shell that adds a satisfying crunch. Served as appetizers or a special snack, these crab beignets are sure to impress your guests with their elegant taste and irresistible appeal.
— Constant Cookbook
Ingredients
- 1/2 small shallot, finely chopped
- 6 fresh blue or other lump crabmeat, picked over
- 1/3 mascarpone
- 1 finely chopped fresh chives
- Kosher salt
- Vegetable oil (for frying; about 4 cups)
- 1 all-purpose flour
- 1/3 cornstarch
- 1 baking powder
- 1/2 kosher salt plus more
- 1 amber lager
- A deep-fry thermometer
Instructions
- Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
- Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°.
- Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
- Working in batches of about 4 and returning oil to 375° 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.
- DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.
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