Blue Crab Beignets

Cook/Prep: 2 hr | Yield: 4 servings

Ingredients

• 1 cup all-purpose flour
• 1/4 cup + 2 tablespoons cornstarch
• 1 tablespoon baking powder
• Pinch of salt
• Pinch of pepper
• 1 cup Abita amber beer
• Vegetable oil for frying as needed
• 1/2 cup Louisiana blue crab meat, picked through for shells
• 1/2 cup mascarpone cheese
• 1/4 cup chives
• 1 shallot, very small diced

Instructions

1. Mix all dry ingredients.
2. Add beer slowly until batter is just thicker than pancake batter. Set aside, covered, at room temperature for up to 2 hours.
3. Mix all ingredients in a medium size bowl and form into 1/2 ounce balls.
4. To complete beignets: Heat oil in a fryer or cast iron skillet to 375 degrees F.
5. Drop crab filling balls into the batter and lift out with a teaspoon.
6. Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.

Attribution

Recipe and photo used with permission from: louisianaseafood.com