Blue Crab Beignets


Courtesy of Chef Justin Devillier, La Petite Grocery

Serves 12



  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons corn starch
  • 1 tablespoon 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
  • 2 teaspoons salt
  • pinch of pepper

Blue Crab Beignets

Blue Crab Beignets

Click image to enlarge.


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.

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

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 teaspoon.
Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through.

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