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Blue Crab Beignets

Beignets made with two Louisiana favorites - blue crab meat and Abita beer.

Cooking/Prep Time: 2 hours
Serves 4

Crab, Appetizer

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  • 1 cup all-purpose flour
  • 1/4 cup plus 2 Tbsp. corn starch
  • 1 Tbsp. baking powder
  • Pinch of salt
  • Pinch of pepper
  • 1 cup Abita amber beer
  • Vegetable oil for frying as needed
  • 1/2 cup Louisiana blue crab meat, picked through for shells
  • 1/2 cup mascarpone cheese
  • 1/4 cup chives
  • 1 shallot, very small diced


1.) Mix all dry ingredients. Add beer slowly until batter is just thicker than pancake batter. Set aside, covered, at room temp for up to 2 hours.

2.) Mix all ingredients in a medium sized bowl and form into 1/2 oz. balls.

3.) To complete beignets: Heat oil in a fryer or cast iron skillet to 375ºF. Drop crab filling balls in the batter and lift out with a tsp.. Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.