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Blue Crab Beignets with Lemon Aioli

Name: Blue Crab Beignets with Lemon Aioli
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tbsp baking powder; 1/3 cup cornstarch; 1/2 tsp kosher salt (- plus more to taste); 1 cup all-purpose flour; 1 cup cold amber lager (- I used Shiner Bock from Spoetzl Brewery in Texas); 1/2 cup mascarpone cheese; 1 tbsp chives (- finely chopped); 1 tbsp shallot (- finely chopped); 6 ounce blue crab meat (- fresh, and picked over); 3 cups peanut oil (- for frying); 1 pinch flaky salt (- for serving); 1 lemon (- sliced thin for garnish); 4 chives (- uncut for garnish); 1 cup Lemon Aioli

Cajun · Creole, Seafood

Blue Crab Beignets with Lemon Aioli

Scott James Gaspard

Delicious fried puffs with crab filling, served with lemon aioli sauce.

5 from 1 vote

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Cajun

Servings 4 people

Calories 400 kcal

Equipment

3 mixing bowls
wire whisk
large cast-iron skillet
high temp thermometer – for the oil
large spoon
long handled spider strainer – to remove the beignets from the hot oil
paper towels – to drain the fried beignets

Ingredients

1 tbsp baking powder
⅓ cup cornstarch
½ tsp kosher salt – plus more to taste
1 cup all-purpose flour
1 cup cold amber lager – I used Shiner Bock from Spoetzl Brewery in Texas
½ cup mascarpone cheese
1 tbsp chives – finely chopped
1 tbsp shallot – finely chopped
6 ounce blue crab meat – fresh, and picked over
3 cups peanut oil – for frying
1 pinch flaky salt – for serving
1 lemon – sliced thin for garnish
4 chives – uncut for garnish
1 cup Lemon Aioli

Instructions

Beignet batter

In a mixing bowl, whisk together the baking powder, cornstarch, salt, and flour. Gradually whisk in the beer and continue stirring until the batter is smooth and ribbony. Set aside.

Crab filling

Mix mascarpone, chives, and shallot in a bowl until thoroughly combined. Season with salt to taste.
Carefully fold in the crab meat without breaking up any lumps, and mix gently to combine.
Refrigerate for 10-15 minutes while you prepare the aioli. Follow the link in the ingredients section for the Lemon Aioli recipe.

Frying the beignets

Fill a heavy cast-iron skillet ¾ full with peanut oil (about 3 cups) and heat oil to 375 ℉.
Roll ping-pong size balls (about 1 Tbsp) of the crab mixture and use a spoon to drop them onto the top of the beer batter.
Gently roll the crab balls in the batter to completely coat. If you leave any holes, the mascarpone will leak out. Lift the balls from the batter and let them slide off the spoon into the hot oil. Fry in batches until crisp and deeply golden brown, about 4 minutes. Keep your eye on the temperature and adjust the flame if necessary to keep the temperature at 375 ℉.
When the beignets are done, use a spider strainer to remove them from oil, and place on paper towels to drain.
Prepare a serving dish with a layer of lemon aioli. Place the beignets onto the aioli. Sprinkle with flaky salt. Garnish with lemon slices and whole chives.

Notes

This was a big undertaking, but it was worth it because it tastes so good, it looks so interesting, it’s surprisingly different, and my guests absolutely loved them!

I also made a dessert version of this with chocolate and raspberry sauce. It was amazing!