Crabmeat Beignets
Prep Time:
10 mins.
Cook Time:
20 mins.
Yield:
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.
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 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 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 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).
- 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.
- TRANSFER beignets to a paper-towel–lined plate and season with salt.
- LOWER Serve with Louisiana-Style Remoulade Sauce
