Issue Date: February, 2010
Serves: Serves 12
Pairings:
Courtesy of:

Chef Justin Devillier,

La Petite Grocery

Ingredients:

Batter

• 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

Filling

• 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

Instructions:

Batter
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.

Filling
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.