Blue Crab Beignets

Blue Crab Beignets


  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • Pinch of salt
  • Pinch of pepper
  • 1 cup Abita amber beer
  • Vegetable oil for frying as needed
  • 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


  1. Mix all dry ingredients.
  2. Add beer slowly until batter is just thicker than pancake batter. Set aside, covered, at room temperature for up to 2 hours.
  3. Mix all ingredients in a medium size bowl and form into 1/2 ounce balls.
  4. To complete beignets: Heat oil in a fryer or cast iron skillet to 375 degrees F.
  5. Drop crab filling balls into the batter and lift out with a teaspoon.
  6. Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.

Cook/Prep: 2 hr | Yield: 4 servings

Recipe and photo used with permission from: