Appetizers with a little crabmeat

Summertime in New Orleans means the change from crawfish to crab season. Like most seafoods, you can find crabmeat year-round. You will find that crabmeat just taste better at this time of year.

Now I’m talking about the blue crab, that is native to the waters around New Orleans. In my opinion, blue crabmeat is far superior to the other crabs that are available. You can use whatever crabmeat you like in any of the following recipes.

Today, I want to share with your two appetizer recipes featuring crabmeat. The first, Crabmeat-Stuffed Jalapeño Poppers, takes us into Creole Tex-Mex cooking. The second one, Crabmeat Beignets, are a true Creole cooking dish. Grab the crabmeat, and Let’s head to the kitchen!

Crabmeat-Stuffed Jalapeño Poppers

Cream cheese stuffed jalapeños are found on many chain menus. Here’s a way to bring these to a new level. Serve them with your favorite dipping sauce.

30 jalapeños

1/2 pound lump crabmeat, picked free of shells

8 ounces cream cheese, softened

1/4 cup thinly sliced fresh chives

2 cups plus 2 tablespoons panko breadcrumbs, divided

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

2 large egg yolks

2 cloves garlic, minced

1 1/2 teaspoons dry mustard

1 3/4 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 large eggs

1 cup whole buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

Canola oil for frying

Using a Y-shaped vegetable peeler, peel each jalapeño. Using a paring knife, cut a slit down length of each pepper. using a spoon, remove seeds, being careful to keep the peppers intact. Set aside.

In a medium bowl, stir together crabmeat, cream cheese, chives, 2 tablespoons bread crumbs, lemon zest and juice, egg yolks, garlic, mustard, 3/4 teaspoon salt, and 1/4 teaspoon black pepper with a fork. Spoon mixture into peppers. Refrigerate for 30 minutes.

In a medium bowl, whisk together eggs and buttermilk. In another medium bowl, stir together flour, cornmeal, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. In a third medium bowl, place remaining 2 cups of breadcrumbs.

Heat deep fryer or pot containing canola oil to a temperature of 325℉. Line a rimmed baking sheet with paper towels.

Toss peppers in flour mixture, shaking off excess. dip in egg mixture, letting excess drip off. Dredge pepper in bread crumbs, shaking off excess. Fry until golden brown, about 2 minutes Let drain of prepared pan. Serve immediately with your favorite dipping sauce.

Crab Beginets

When you think of beignets, you think of Cafe du Monde and their powdered sugar covered pillows. By folding in seafood, you bring this from sweet to savory delights. You can use your favorite crustacean in place of the crabmeat.

1 cup mascarpone cheese

1 cup finely chopped shallots

1 tablespoon chopped fresh thyme leaves

2 teaspoons creole seasoning

1 pound lump crabmeat, drained and picked free of shell

1 1/2 cups all-purpose flour

1/2 cup cornstarch

4 teaspoons baking powder

1 teaspoon kosher salt

1 1/3 cups non-alcoholic lager beer

Canola oil for frying

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 of time.)

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 your favorite dipping sauce.

A little crabmeat goes a long way. Adding crabmeat to a dish gives the impression of an upscale dish. Impress your friends and family next time you cook. Add a little crabmeat and enjoy the summer.