Recipe courtesy of Millie Peartree
Recipe courtesy of Millie Peartree
Watch how to make this recipe.
Crab Beignets
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 12 to 14 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 249
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 18 mg
- Sodium
- 212 mg
These beignets are not the traditional sweet beignets we’ve all learned to adore. These savory beignets offer a different form of sweetness from fresh crab. They’re packed with so much flavor, slightly textured from the cornmeal and delicately fried to a golden crisp. When you pair them with your favorite dipping sauce, you won’t be able to get enough of these savory little fritters.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 12 to 14 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 249
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 18 mg
- Sodium
- 212 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Stir together the pimentos, mayonnaise, chives, shallot, garlic, seafood seasoning, lemon zest, hot sauce, 1/4 cup of the flour and 1/2 cup of the cornmeal in a medium bowl. Gently fold in the crabmeat until just combined. Set aside.
- Heat 2 inches of oil in a large Dutch oven over medium heat to 375 degrees F.
- Whisk together the cornstarch, baking powder, 1/2 teaspoon salt, remaining 1 cup flour and remaining 1/4 cup cornmeal in a large bowl. Whisk in the amber lager until mostly smooth.
- Roll 1 heaping tablespoon of the crab mixture into a ball. Dip it in the beer batter, letting the excess drip off, then gently add to the oil. Repeat with the remaining crab mixture. Fry, turning occasionally, until crisp and deep golden brown, 5 to 6 minutes. Transfer the beignets to a paper towel-lined plate and season with salt.
- Serve immediately with aioli, rémoulade or tartar sauce.
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