Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters from La Petite Grocery, a new-school NOLA bistro.
Recipe information
Yield
12 Servings
Ingredients
Crab Mixture
1
6
1
1
Batter and Frying
1
1
1
1
1
Special Equipment
Preparation
Crab Mixture
Step 1
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
Batter and Frying
Step 2
Pour 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°.
Step 3
Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
Step 4
Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.
Step 5
DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.