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  • Writer's pictureTommy Centola

Crab Beignets

This week, I'm sharing two recipes that go together. Thursday's recipe will be a suace for today's.

1 cup mascarpone cheese

1 cup finely chopped shallots

1 tablespoon choopped 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 amber lager beer

Canola oil for frying

In a small bowl, stir togetner 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 powde, 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 minyes. Let drain on a wire rack set over a baking sheet. Serve hot with Creole Mustard Sauce (Thursday's Recipe)


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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