Blue Crab Beignets


Here’s another Fancy Appetizer that is very perfect for a date or any occasions.


  1. Crab mixture:
    • 1/2 small shallot, finely chopped
    • 6 ounces fresh blue or other lump crab meat, picked over
    • 1/3 cup mascarpone
    • 1 tablespoon finely chopped fresh chives
    • Kosher salt
  2. Batter and frying:
    • Vegetable oil (for frying; about 4 cups)
    • 1 cup all-purpose flour
    • 1/3 cup cornstarch
    • 1 tablespoon baking powder
    • 1/2 teaspoons kosher salt plus more
    • 1 cup amber lager
    • Special equipment: A deep-fry thermometer


  1. For crab mixture:
    1. Combine shallot, crab meat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
  2. For batter and frying:
    1. 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 375°F.
    2. 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).
    3. Working in batches of about 4 and returning oil to 375°F 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.
    4. DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.




6 thoughts on “Blue Crab Beignets

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