- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The beignet batter thinly coats a creamy, warm crab filling with a crispy, light crust. The batter is loose and can be tricky to shape at first; keep frying and practicing, and they'll improve with each batch.
Ingredient:
- 6 ounces fresh blue crabmeat, picked over (about 1 1/2 cups)
- 1/3 cup mascarpone cheese
- 1/2 small (1 ounce) shallot, finely chopped
- 1 tablespoon finely chopped fresh chives
- 3/4 teaspoon kosher salt, divided, plus more
- 1 cup all-purpose flour (about 4 1/4 ounces)
- 1/3 cup cornstarch (about 1 1/2 ounces)
- 1 tablespoon baking powder
- 1 cup (8 ounces) amber lager beer
- Vegetable oil, for frying
