Crabmeat Beignets
Prep Time:
10 mins.
Cook Time:
20 mins.
Yield:
12 Beignets
Sugary beignets are a well-known New Orleans tradition, but savory versions of this fried-dough treat also hold their own in the Crescent City. These are stuffed with fresh Gulf Coast lump blue crab in a creamy sauce made with Blue Plate Mayonnaise – That’s the good stuff! They can also be made with shrimp or crawfish.
Ingredients
- 1 tablespoon finely chopped shallot
- 1 teaspoon minced garlic
- 8 ounces fresh jumbo lump crabmeat, picked over
- ⅓ cup Blue Plate® Mayonnaise
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- Vegetable oil, for frying, about 4 cups
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 tablespoon baking powder
- 1 cup amber lager
Directions
- Combine the shallot, garlic, crabmeat, mayonnaise, chives and lemon zest in a medium bowl; season with salt. Gently fold to combine. Set aside. (Crab mixture can be made 4 hours ahead. Keep covered and chilled until use.)
- Pour the oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°F.
- While the oil is heating, whisk the flour, cornstarch, baking powder and ½ teaspoon salt in a large bowl. Gradually whisk in the beer, just to blend (batter will be thick).
- Working in batches of about 4, measure 1 heaping tablespoon of crab mixture for each beignet, roll into a ball, and drop into the batter. Using a fork, toss it to coat; lift the beignet from the batter, letting excess batter drip back into bowl. Carefully lower each beignet into the oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes, making sure to return oil to 375° between batches.
- Transfer the beignets to a paper-towel–lined plate and season with salt.
- Serve with Louisiana Style Remoulade Sauce
