Ingredients
- 1/2 small shallot, finely chopped
- 6 ounces fresh blue crabmeat, picked over
- 1/2 cup mascarpone
- 1 Tablespoon finely chopped fresh chives
- Kosher salt
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 Tablespoon baking powder
- 1/2 teaspoons kosher salt plus more
- 1 cup amber lager
Preparation
Step 1
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
Heat peanut oil in a deep fryer to 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). Let sit for 5 minutes.
Roll 1 1/2-Tablespoon-size balls of the crab mixture and set aside in the refrigerator. To fry, place the crab balls three at a time into the beer batter. Using a spoon, gently roll to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets to the surface of the oil. Then allow to slide off the spoon in a dollop. Fry until crisp and deep golden brown, about 4 minutes. If they seem to stick to the fry basket that is ok—do not remove them until they are finished. Transfer to a paper towel-lined plate and season with salt.