Blue Crab Beignets

From the kitchen of Carly

Crispy exterior, creamy crab heart. Fresh lump crab folded with mascarpone and chives, then fried golden in a light beer batter. These aren't dessert beignets. They're savory, elegant bites that taste like New Orleans knows what it's doing.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 small shallot, finely chopped
  • 16 ounces fresh blue or other lump crabmeat, picked over
  • 11/3 cup mascarpone
  • 11 tablespoon finely chopped fresh chives
  • 1Kosher salt
  • 1Vegetable oil (for frying; about 4 cups)
  • 11 cup all-purpose flour
  • 11/3 cup cornstarch
  • 11 tablespoon baking powder
  • 11/2 teaspoons kosher salt plus more
  • 11 cup amber lager
  • 1A deep-fry thermometer

Instructions

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

  2. Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375°F.

  3. Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

  4. Working in batches of about 4 and returning oil to 375°F 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.

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