BATON ROUGE, LA (WAFB) -
Prep Time: 30 minutes
Yields: 16 servings
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.
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.