Blue crab beignets Photo credit: Louisiana Kitchen and Culture |
Recipe courtesy of Louisiana Kitchen & Culture and Chef Justin Devillier, La Petite Grocery.
Batter
Filling
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.