ALL SEAFOOD RECIPES

GUMBO POT BLUE CRAB BEIGNETS

Gumbo Pot Blue Crab Beignets
Blue crab beignets
Photo credit: Louisiana Kitchen and Culture

Recipe courtesy of Louisiana Kitchen & Culture and Chef Justin Devillier, La Petite Grocery.

Batter

    • 1 cup all-purpose flour
    • 1/4 cup plus 2 tablespoons corn starch
    • 1 tablespoon baking powder
    • pinch of salt
    • pinch of pepper
    • 1 cup amber beer
    • vegetable oil for frying as needed

Filling

  • 1/2 cup Louisiana blue crab meat, picked through for shells
  • 1/2 cup mascarpone cheese
  • 1/4 cup chives
  • 1 shallot, very small diced
  • 2 teaspoons salt
  • pinch of pepper

Method:

Batter: Mix all dry ingredients. Add beer slowly until batter is just thicker than pancake batter. Set aside, covered, at room temp for up to 2 hours.

Mix all ingredients in a medium sized bowl and form into 1/2 ounce balls. Heat oil in a fryer or cast iron skillet to 375oF. Drop crab filling balls in the batter and lift out with a teaspoon. Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.