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OVG Guide Widget 1

Restaurant R’evolution's Beer Battered Crab Beignets

Ingredients:

For the batter:
• 1 cup all-purpose flour
• 2 1/4 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne
• 1 cup Abita Amber, plus more as needed

For the filling:
• 1/4 pound jumbo lump crabmeat
• 1/4 pound crab clawmeat
• 1/2 cup mascarpone
• 2 tablespoons Creole cream cheese
• 1/4 cup thinly sliced chives
• 1 tablespoon finely diced shallot
• 1/4 teaspoon salt
• Pinch of black pepper
• Pinch of cayenne
• 3 tablespoons all-purpose flour
• Vegetable oil, for frying

Directions:

For the batter:
In a bowl, mix together all of the dry ingredients. Add the beer slowly until the batter is just thicker than pancake batter; if too thick, add a little more beer. Set aside, covered, at room temperature for up to 2 hours.

For the filling:
Line a baking sheet with parchment paper.  Mix all of the ingredients except for the oil together in medium-sized bowl and form into ½-ounce balls. Place on the baking sheet. Freeze.

When ready to fry the beignets, heat 1 ½ inches oil to 350 degrees in a deep sauté pan. Drop the crab filling balls in the batter and lift out with a teaspoon. Gently drop them into the oil and fry until golden brown and hot all the way through, about 4-5 minutes.

Serves: 8

 

Restauratn R'evolution's Beer Battered Crab Beignets