Crab Beignets

Try this amazing New Orleans inspired dish!

12 min
3 hrs 16 min




Special tools: deep fryer thermometer

  1. Combine crab, mustard, mascarpone, lemon zest, chives into a medium bowl and softly fold ingredients together.
  2. Roll into 1/2 oz balls and chill
  3. Bring vegetable oil up to 375 in a large pot.


  1. Whisk flour, cornstarch, baking powder and salt together. Slowly add beer and bring it all together.
  2. Drop crab into batter and remove with a fork. Gently lower into hot oil. Fry for a couple minutes and rotate for a couple more. Remove onto paper towel and season with salt.
  3. Serve with a citrus aioli and a wedge of lemon.