Crab Beignets with Creole Mustard Sauce

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
  • 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)
  1. 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.)
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in beer until smooth. (Batter will be thick.)
  3. 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°.
  4. Working in batches, shape crab mixture into 1-tablespoon balls, and using 2 forks, gently roll balls in batter to coat completely.
  5. 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
  1. 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.