CRAB BEIGNETS PONTCHARTRAIN

Prep Time: 30 Minutes
Yields: 16 Servings

Comment:
Beignets or fritters are extremely common in Southern cuisine. Nothing makes these dishes more Louisiana than the addition of lump crabmeat. Serve these beignets as the perfect party hors d’oeuvre or 3 on a plate as an appetizer.

Ingredients for Beignet Batter:
1 cup flour
1¼ tbsps cornstarch
1 tbsp baking powder
1 cup beer

Method for Beignet Batter:
In a medium mixing bowl, mix all dry ingredients together. Using a wire whisk, stir in beer until batter is slightly thicker than pancake batter. Set aside.

Ingredients for Crab Filling:
4 ounces fresh lump blue crabmeat
1 tbsp chopped chives
1 tbsp minced shallot
¼ cup minced red bell pepper
3 ounces mascarpone cheese
salt and black pepper to taste
granulated garlic to taste

Method for Crab Filling:
Preheat fryer to 375°F. In a large mixing bowl, combine chives, shallot, bell pepper and mascarpone cheese. Add lump crabmeat and, using a fork, gently fold into the cheese mixture. Season to taste using salt, black pepper and granulated garlic. Using your hands, roll crab mixture into ping pong-sized balls or slightly smaller than a golf ball. One at a time, drop crab balls into prepared beignet batter, lift and drain off excess batter. Gently drop each beignet into fryer and cook until crisp and golden brown. Serve with remoulade or tartar sauce.