Blue Crab Beignets

By LRay

Recipes & Menus | recipes

Blue Crab Beignets
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters from La Petite Grocery, a new-school NOLA bistro.

Makes12

Recipe by La Petite Grocery in New Orleans

Photograph by Cedric Angeles

May 2013

Ingredients

• 1/2 small shallot, finely chopped
• 6 ounces fresh blue or other lump crabmeat, picked over
• 1/3 cup mascarpone
• 1 tablespoon finely chopped fresh chives
• Kosher salt

Preparation

Step 1

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.