3 Votes
Rate This Recipe
  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars

Crabmeat Beignets

Prep Time:

10 mins.

Cook Time:

20 mins.


12 Beignets

Sugary beignets are a well-known New Orleans tradition, but the savory versions of this popular fried dough treat also hold their own in the Crescent City’s culinary canon. Fresh Gulf Coast lump bluecrab in a creamy sauce makes these savory fritters a crowd pleaser for any occasion. Can’t get crabmeat? Substitute with shrimp or crawfish.


  • 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


  1. COMBINE 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.)
  2. POUR 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.
  3. WHILE oil is heating, whisk flour, cornstarch, baking powder and ½ teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
  4. WORKING in batches of about 4, measure 1 heaping tablespoon crab mixture per beignet, 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, making sure to return oil to 375° between batches.
  5. TRANSFER beignets to a paper-towel–lined plate and season with salt.
  6. LOWER Serve with Louisiana-Style Remoulade Sauce