Crab Beignets Pontchartrain

Crab Beignets Pontchartrain
Crab Beignets Pontchartrain (Source: WAFB)

BATON ROUGE, LA (WAFB) -

Prep Time: 30 minutes

Yields: 16 servings

Comment:

Beignets or fritters are extremely common in southern cuisine. Nothing makes these dishes more Louisiana than the addition of lump crabmeat. Serve these beignets as the perfect party hors d’oeuvres or three on a plate as an appetizer.

Stirrin' It Up: Crab Beignets Pontchartrain (Jan. 29, 2019)

Ingredients for Beignet Batter:

1 cup flour

1¼ tbsps cornstarch

1 tbsp baking powder

1 cup beer

Method for Beignet Batter:

In a medium mixing bowl, mix all dry ingredients together. Using a wire whisk, stir in beer until batter is slightly thicker than pancake batter. Set aside.

Ingredients for Crab Beignets:

½ pound fresh lump blue crabmeat

Beignet Batter (see above recipe)

1 quart vegetable oil

1 tbsp chopped chives

1 tbsp minced shallot

¼ cup minced red bell pepper

1 tsp minced garlic

3 ounces mascarpone cheese

salt and black pepper to taste

granulated garlic to taste

1½ cups seasoned Italian bread crumbs

Method for Crab Beignets:

In a homestyle deep-fryer such as FryDaddy®, preheat oil according to manufacturer’s directions. If no fryer is available, place 3 inches oil in a cast iron Dutch oven and heat to 375°F.

In a large mixing bowl, combine chives, shallot, bell pepper, minced garlic, and mascarpone cheese. Add lump crabmeat and, using a fork, gently fold into the cheese mixture. Season to taste using salt, black pepper, and granulated garlic.

Using your hands, roll crab mixture into ping pong-sized balls or slightly smaller than a golf ball. One at a time, drop crab balls into prepared beignet batter, lift with a fork, and drain off excess batter. Coat each ball in bread crumbs.

Gently drop each beignet into fryer and cook until crisp and golden brown. Once fried, drain beignets on paper towels. Serve with rémoulade or tartar sauce.

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