Spicy Crab Beignets
Golden, crispy Spicy Crab Beignets bursting with fresh crab and a touch of serrano pepper—an irresistible appetizer.
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon finely chopped fresh chives
- 2 large eggs
- ¼ cup mayonnaise
- 1 lemon zested
- 2 teaspoons paprika
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped shallot
- 6 oz fresh lump crab meat
- 1 serrano pepper seeded and finely chopped
- 1 cup amber lager-style beer
- 4 cups vegetable oil for frying
- ½ teaspoon kosher salt
- lemon wedge for serving
- deep fry thermometer
Instructions
- In a bowl, gently mix the crab meat with mayonnaise, chopped shallot, chives, serrano pepper, paprika, lemon zest, and salt until well combined.
- Heat vegetable oil in a 9-inch Dutch oven over medium heat, using a deep-fry thermometer to reach 375°F.
- In a separate large bowl, whisk eggs until frothy, then gradually whisk in the beer until smooth.
- In another bowl, combine flour, cornstarch, baking powder, and salt, then fold the dry mixture into the beer mixture until just combined.
- Gently fold the crab mixture into the batter until evenly distributed.
- Working in batches, carefully drop heaping tablespoons of the batter into the hot oil, frying until the beignets are golden brown and crisp, about 4 minutes, turning occasionally. Drain on a paper towel-lined plate.
- Serve immediately with a squeeze of lemon juice and enjoy!