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.
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its KARO
[email protected]The beignets were a bit too oily for my taste, but they were still good. I'll try using less oil next time.
Achuaga Chinenye
[email protected]These beignets were easy to make and turned out great! I'll definitely be making them again. Thanks for sharing this recipe!
Seika
[email protected]I'm not a fan of seafood, but I thought these beignets were pretty good. The crab filling was flavorful and the beignets were cooked perfectly.
karim Velazquez
[email protected]I thought the beignets were delicious! The crab filling was flavorful and the beignets were cooked perfectly. I would definitely recommend this recipe.
Usman Sohail
[email protected]The beignets were a bit too oily for my taste.
Allegra Smith
[email protected]These beignets were easy to make and turned out great! I'll definitely be making them again.
Gregory Chittum
[email protected]I'm not a big fan of crab, but I thought these beignets were pretty good.
Tamur T
[email protected]These beignets were delicious! The crab filling was flavorful and the beignets were cooked perfectly.
Keith Steeno
[email protected]I thought the beignets were a little bland. I would have liked them to have more flavor.
Khenan Guj
[email protected]The beignets were a little greasy for my taste, but I think that's just because I used a lot of oil when frying them. I'll try using less oil next time.
Ibn Faradan
[email protected]I used fresh blue crab meat for the filling, but I think you could also use canned crab meat if you're in a pinch.
Khalil ahmad Mohammadi
[email protected]The beignets were easy to make and didn't take long to cook. I was able to get them on the table in under 30 minutes.
army
[email protected]I love the addition of corn and bell pepper to the crab filling. It gives the beignets a nice flavor and texture.
Naim Hossin
[email protected]These blue crab beignets were a hit at my party! They were crispy on the outside and tender on the inside, with a delicious crab filling. I will definitely be making these again.