Beignets are a deep-fried pastry of French origin, widely popular in New Orleans, where they are the official state doughnut of Louisiana. They are typically square or rectangular pieces of dough, fried until puffy and golden, and generously covered with powdered sugar. These crabmeat beignets are like a marriage of a crabcake and a fritter... light and airy but chock-full of jumbo lump crabmeat.
This recipe favors more the savory side with the added flavor or seafood. A pretty hefty appetizer or a light meal, they are delicious. They work well with a Charcuterie of Cajun snacks. Of course, fresh crab meat is the best.
1 Tbsp finely chopped shallot
1 tsp minced garlic
8 ounces fresh jumbo lump crabmeat, picked over
⅓ cup Blue Plate Mayonnaise (or your choice)
1 Tbsp finely chopped fresh chives
½ tsp lemon zest
½ tsp kosher salt
Vegetable oil, for frying, about 4 cups
1 cup all-purpose flour
⅓ cup cornstarch
1 Tbsp baking powder
1 cup amber lager
Combine the shallot, garlic, crabmeat, mayonnaise, chives and lemon zest in a medium bowl; season with salt. Gently fold to combine. Set aside. (Crab mixture can be made 4 hours ahead. Keep covered and chilled until use.)
Pour the oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°F. While the oil is heating, whisk the flour, cornstarch, baking powder and ½ teaspoon salt in a large bowl. Gradually whisk in the beer, just to blend (batter will be thick).
Working in batches of about 4, measure 1 heaping tablespoon of crab mixture for each beignet, roll into a ball, and drop into the batter. Using a fork, toss it to coat; lift the beignet from the batter, letting excess batter drip back into bowl. Carefully lower each beignet into the oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes, making sure to return oil to 375° between batches.
Transfer the beignets to a paper-towel–lined plate and season with salt.
Serve the beignets immediately, with tartar sauce or rémoulade sauce. Perhaps a side salad works as well. They are not a symmetrical pastry. The rough edges add to the appearance. They are delicious.
"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."
Paul Prudhomme
