These savory beignets are a staple at my restaurant, La Petite Grocery. They're a cross between a Mediterranean cod fritter and a crab-stuffed Louisiana beignet and it's the reason LPG is as popular as it is today.
Provided by Justin Devillier
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Beignet batter: In a mixing bowl, whisk baking powder, cornstarch, salt, and flour to combine. Gradually whisk in beer and continue stirring until no lumps remain and the batter yields a ribbony texture. Set aside.
- Crab filling: In a bowl, mix mascarpone, chives, and shallot until thoroughly combined. Season with salt to taste. Fold in the crab meat, separating without breaking up the individual lumps, and gently mix just to combine. Chill for 10-15 minutes. (In the meantime, prepare the aioli: see Step 4 for instructions.)
- Frying the beignets, part 1: Fill a heavy-bottomed cast-iron pot ¾ full with peanut oil (about 3 cups) and heat oil to 375 F. Roll 1-1½ tablespoon-sized balls of the crab mixture and use a spoon to drop them on top of the beer batter. Make sure the oil is ready by dropping in a few beads of batter to see if they fry.
- Frying the beignets, part 2: When the oil is ready, gently roll the crab balls in the batter to coat completely; leaving holes will cause the mascarpone to melt out. Lift the balls from the batter and let them slide off the spoon into the oil. Fry until crisp and deep golden brown, about 4 minutes. (You may have to fry in batches.) As you fry, continually adjust the heat to keep the temperature at 375 F.When the beignets are done, use the spider strainer to place them on paper towels to drain. Prepare a serving plate with a layer of aioli; place beignets on the aioli, sprinkle with flaky salt, and serve with lemon slices. Aioli recipe: Roughly chop garlic clove on cutting board; add ½ tablespoon salt and use the back of a knife to repeatedly press the garlic and salt together to make a paste. Place in a bowl along with a squeeze of lemon and 1 tablespoon Dijon mustard. Whisk in 2 egg yolks, then slowly drizzle in a ½ cup olive oil, whisking the entire time until emulsified and creamy. Season to taste with salt and white pepper.
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Habibbloch Habibbloch
[email protected]I've never had crab beignets before, but I'm definitely going to try this recipe. They look delicious!
Nadeeka Dumindrani
[email protected]These crab beignets are a great way to use up leftover crab meat. They're also a fun and easy appetizer to make.
oupa mokuwe
[email protected]I'm not a big fan of seafood, but I actually really enjoyed these crab beignets. They're very flavorful and the texture is perfect.
Rana Ashar Fawad
[email protected]These crab beignets are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious.
Troy Santen
[email protected]I've made these crab beignets several times and they're always a hit. They're the perfect party food because they're easy to make and everyone loves them.
Peter Paul
[email protected]I love making these crab beignets for my family and friends. They're always a hit and they're so easy to make.
Okiror joel
[email protected]These crab beignets are the perfect appetizer for any party. They're easy to make and always a crowd-pleaser.
Sanjeev Anugumatla
[email protected]I tried making these crab beignets, but they turned out really dense and doughy. I'm not sure what I did wrong.
hmo samer
[email protected]The crab filling was a bit bland, but the beignets themselves were crispy and fluffy.
Kainat Malik
[email protected]These beignets were a bit too oily for my taste, but the flavor was good.
Murdoc Paper
[email protected]I made these crab beignets for my family last night and they were a huge success. Everyone raved about how delicious they were.
Quincy Belgarde
[email protected]I love how crispy the outside of these beignets is and how fluffy the inside is. The crab filling is also delicious and flavorful.
Lazy Panda
[email protected]These crab beignets were a hit at my party! They were so easy to make and everyone loved them.