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Blue Crab Beignets Recipe from Dad Cents Season 2 Episode 1

Blue Crab Beignets Recipe from Dad Cents Season 2 Episode 1

January 04, 2021
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Be sure to use the best and freshest crabmeat you can get your hands on. This makes all the difference in these lightly battered and totally addictive fritters - trust me! 

Makes 12 Servings



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


Vegetable oil (for frying; about 4 cups)

1 cup all-purpose flour

1/3 cup cornstarch

1 tablespoon baking powder

1/2 teaspoon kosher salt plus more

1 cup amber lager


A deep-fry thermometer



  1. Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.


  1. 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°.
  2. 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).
  3. 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.
  4. Transfer to a paper towel-lined plate and season with salt.

***DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.