Blue Crab Beignets

Ingredients for Blue Crab Beignets

• 1/2 small shallot, finely chopped

• 170g fresh blue or other lump crabmeat, picked over

• 50g mascarpone

• 1 tablespoon finely chopped fresh chives

• Kosher salt

• Vegetable oil (for frying

• about 500g )

• 130g plain flour

• 40g cornflour

• 1 tablespoon baking powder

• 1/2 teaspoons kosher salt plus more

• 240ml amber lager

• A deep-fry thermometer

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

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 191°C.

Meanwhile, whisk flour, cornflour, baking powder, and 1/2 teaspoons 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 191°C 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.

DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.