The Best Southern Crab Beignets

The Best SouthernCrab Beignets
The Best SouthernCrab Beignets


Crab Mixture
1/2 small shallot, finely chopped
6 ounces fresh blue or other lump crabmeat, picked over
1/3 cup mascarpone
1 tablespoon 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 tablespoon baking powder
1/2 teaspoon kosher salt plus more
1 cup amber lager
Special Equipment
A deep-fry thermometer


Crab Mixture
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.

Batter and Frying
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 a thermometer registers 375°.

Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from the batter, letting excess drip back into the bowl. Carefully lower beignets into the oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.

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