Best 4 Spicy Crab Beignets Recipe By Tasty Recipes

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**Tantalize your taste buds with our exquisite Spicy Crab Beignets, a symphony of flavors that will leave you craving for more!**

These delectable morsels, hailing from the kitchens of Tasty, are a perfect blend of succulent crab meat, zesty spices, and the irresistible crunch of beignets. Each bite is an explosion of textures and flavors, with the delicate crab meat providing a sweet and briny contrast to the crispy, fluffy exterior.

Get ready to embark on a culinary adventure as we guide you through the process of creating these delightful treats. Our recipe provides detailed instructions, ensuring that even novice cooks can achieve perfect results. Additionally, we've included a video tutorial for those who prefer visual guidance.

But that's not all! This article offers a tantalizing collection of other beignet recipes to satisfy every palate. From classic New Orleans-style beignets, dusted with powdered sugar, to savory spinach and cheese beignets, there's something for everyone.

So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds dancing with joy!

Here are our top 4 tried and tested recipes!

BLUE CRAB BEIGNETS



Blue Crab Beignets image

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

1 tablespoon baking powder
1/3 cup cornstarch
1/2 teaspoon kosher salt, plus additional to taste
1 cup all-purpose flour
1 cup cold amber lager
1/2 cup mascarpone
1 tablespoon finely chopped chives
1 tablespoon finely chopped shallot
6 ounces blue crab meat, fresh and picked over
3 cups peanut oil, for frying
Flaky salt, for serving
Lemon slices, for serving
Aioli, for serving, see recipe in Step 4
1 clove garlic
1/2 tablespoon kosher salt
Lemon juice, to taste
1 tablespoon Dijon mustard
2 large egg yolks
1/2 cup extra-virgin olive oil
ground white pepper

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.

BEIGNETS RECIPE BY TASTY



Beignets Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, large eggs, whole milk, unsalted butter, granulated sugar, bread flour, kosher salt, canola oil, powdered sugar

Provided by Alix Traeger

Categories     Desserts

Time 1h45m

Yield 30 beignets

Number Of Ingredients 10

¾ cup lukewarm water
3 ½ teaspoons active dry yeast
2 large eggs
½ cup whole milk
3 tablespoons unsalted butter, melted
¼ cup granulated sugar, plus 2 tablespoons
4 cups bread flour, plus more for dusting
½ teaspoon kosher salt
8 cups canola oil, for frying, plus more for greasing
powdered sugar, for topping

Steps:

  • Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
  • Add the eggs, milk, melted butter, and sugar, and whisk to combine.
  • In a large bowl, whisk together the flour and salt.
  • Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
  • Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down with your fist, then turn it out onto a lightly floured surface.
  • Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
  • Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
  • Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
  • Dust the beignets with powdered sugar and serve warm.
  • Enjoy!

Nutrition Facts : Calories 592 calories, Carbohydrate 15 grams, Fat 58 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram

SPICY CRAB BEIGNETS RECIPE BY TASTY



Spicy Crab Beignets Recipe by Tasty image

Here's what you need: fresh lump crab meat, mayonnaise, shallot, fresh chives, serrano pepper, McCormick® Paprika, kosher salt, lemon, vegetable oil, large eggs, amber lager-style beer, all purpose flour, cornstarch, baking powder, kosher salt, lemon wedge, deep fry thermometer

Provided by Tracy Raetz

Categories     Appetizers

Yield 10 servings

Number Of Ingredients 17

6 oz fresh lump crab meat
¼ cup mayonnaise
2 tablespoons shallot, finely chopped
1 tablespoon fresh chives, finely chopped
1 serrano pepper, seeded and finely chopped
2 teaspoons McCormick® Paprika
½ teaspoon kosher salt
1 lemon, zested
4 cups vegetable oil, for frying
2 large eggs
1 cup amber lager-style beer
1 cup all purpose flour
¼ cup cornstarch
2 teaspoons baking powder
½ teaspoon kosher salt
lemon wedge, for serving
deep fry thermometer

Steps:

  • Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
  • Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
  • In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
  • Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
  • Serve the beignets hot with a squeeze of lemon juice.
  • Enjoy!

Nutrition Facts : Calories 911 calories, Carbohydrate 16 grams, Fat 91 grams, Fiber 1 gram, Protein 7 grams, Sugar 0 grams

BLUE CRAB BEIGNETS



Blue Crab Beignets image

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

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 teaspoons kosher salt plus more
1 cup amber lager
Special Equipment
A deep-fry thermometer

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.

Tips:

  • For the best results, use fresh crab meat. If you're using frozen crab meat, be sure to thaw it completely before using.
  • Be careful not to overmix the batter. Overmixing will make the beignets tough.
  • Heat the oil to the correct temperature before frying the beignets. If the oil is too hot, the beignets will burn. If the oil is not hot enough, the beignets will be greasy.
  • Fry the beignets in small batches so that they don't overcrowd the pan. Overcrowding will cause the beignets to stick together and not cook evenly.
  • Serve the beignets immediately with your favorite dipping sauce.

Conclusion:

Spicy crab beignets are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're sure to be a hit with your friends and family. So next time you're looking for something new to try, give this recipe a try. You won't be disappointed!

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