Blue Crab Beignets

  1. Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
  2. Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375u0b0F.
  3. Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
  4. Working in batches of about 4 and returning oil to 375u0b0F 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 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.
  5. DO AHEAD:

shallot, fresh blue, mascarpone, fresh chives, kosher salt, vegetable oil, flour, cornstarch, baking powder, kosher salt, amber lager, thermometer

Taken from www.epicurious.com/recipes/food/views/blue-crab-beignets-51161220 (may not work)

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