BLUE CRAB BEIGNETS
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Provided by Justin Devillier
Categories Beer Shellfish Appetizer Fry Crab Deep-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crab mixture:
- Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
- For batter and frying:
- 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.
- 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).
- 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.
- DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
uwantenge aisha
[email protected]Not bad, but not great either.
HOORIA ANJUM
[email protected]These were delicious! I will definitely be making them again.
Vlad Voskag
[email protected]These beignets were a bit too time-consuming to make. I don't think I'll be making them again.
Md shakib Mia
[email protected]Overall, these were a good appetizer. I would definitely make them again.
Christopher Acosta
[email protected]The beignets were a bit bland. I think I'll add some more spices next time.
truth And lie
[email protected]These were a bit too greasy for my taste.
Shadow1476
[email protected]I've made these beignets several times now and they're always a hit. They're so easy to make and they're always delicious.
Matthew Thompson
[email protected]Easy to make and very tasty. I used canned crab meat and they still turned out great.
daniel taban
[email protected]These were delicious! I used fresh crab meat and they were so flavorful. I will definitely be making these again.
Saqib Jan
[email protected]Not bad! I thought the crab flavor could have been a bit stronger, but overall these were a good appetizer.
junior khansaab
[email protected]The beignets were easy to make and turned out perfect. The crab flavor was subtle but present, and the beignets were light and airy. I served them with a remoulade sauce and they were a big hit.
Skjobo Sk
[email protected]These crab beignets were a hit at my party! They were crispy on the outside and soft and fluffy on the inside, with a delicious crab filling. I'll definitely be making these again.