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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

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

Ingredients

CRAB MIXTURE

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

BATTER AND FRYING

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

SPECIAL EQUIPMENT

A deep-fry thermometer

Preparation

CRAB MIXTURE

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

BATTER AND FRYING

  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.