Crab Beignets
- Level: Intermediate
- Yield: 12 to 14 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 249
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 18
- Sodium
- 212
- Total: 30 min
- Active: 30 min
Ingredients
One 4-ounce jar sliced pimentos, drained and chopped
1/3 cup mayonnaise
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped shallot
1 teaspoon minced garlic
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon lemon zest
4 dashes hot sauce, such as Crystal
1 1/4 cups all-purpose flour
3/4 cup fine stone-ground cornmeal, such as Indian Head
8 ounces fresh jumbo lump crabmeat, picked over for shells and cartilage
Vegetable oil, for frying (about 8 cups)
1/3 cup cornstarch
1 tablespoon baking powder
Kosher salt
12 ounces amber lager
Aioli, rémoulade or tartar sauce, for serving
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.