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Crab Beignets

Crab Mixture:
1/2 small shallot, finely chopped
6 oz. fresh crabmeat, picked clean
1/3 cup mascarpone cheese
1 TBSP finely chopped fresh chives
Kosher salt

Batter And Frying:
Vegetable oil (for frying; about 4 cups)
1 cup all-purpose flour
1/3 cup cornstarch
1 TBSP baking powder
1/2 tsp. kosher salt plus extra
1 cup amber lager

To make crab mixture, combine shallot, crabmeat, mascarpone cheese and chives in a medium bowl.
Season with salt.
Gently fold to combine and set aside.
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-degrees.
Whisk flour, cornstarch, baking powder and 1/2 tsp. salt in a large bowl.
Gradually whisk in beer, just to blend and thicken batter.
Working in batches of 4 and returning oil to 375° between batches, measure 1 heaping TBSP of crab mixture
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.
Transfer to a paper towel-lined plate and season with salt.
NOTE: you can make the crab mixture 5 hours ahead of cooking time. Just cover and refrigerate.
Serves 12.

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