These savory beignets were inspired by the popular appetizer from La Petite Grocery in New Orleans.
Crab Beignets with Creole Mustard Sauce
Makes about 32
Ingredients
- 1 cup mascarpone cheese
- ⅓ cup finely chopped shallot
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Creole seasoning*
- 1 pound lump crabmeat, drained and picked free of shell
- 1¼ cups all-purpose flour
- ½ cup cornstarch
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1¼ cups amber lager beer*
- Canola oil, for frying
- Creole Mustard Sauce (recipe follows)
Creole Mustard Sauce
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Creole mustard
- 2 tablespoons half-and-half or milk
- 1 tablespoon lemon juice
- ⅛ teaspoon ground black pepper
- ¼ cup finely chopped cooked bacon (about 4 slices)
Instructions
- In a small bowl, stir together mascarpone, shallot, thyme, and Creole seasoning. Gently stir in crab. Cover and refrigerate until firm, about 30 minutes. (Mixture can be made 1 day ahead.)
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in beer until smooth. (Batter will be thick.)
- In a Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°.
- Working in batches, shape crab mixture into 1-tablespoon balls, and using 2 forks, gently roll balls in batter to coat completely.
- Fry beignets in batches, turning occasionally, until golden brown, 2 to 3 minutes. Let drain on a wire rack set over a baking sheet. Serve hot with Creole Mustard Sauce.
Creole Mustard Sauce
- In a small bowl, stir together mayonnaise, sour cream, mustard, half-and-half or milk, lemon juice, and pepper. Stir in bacon. Cover and refrigerate for up to 1 day.
