The first time I had a crab beignet, I was sat in a tiny café in New Orleans, wearing too much sun cream and not enough patience for the humidity. But that one bite? Golden, crisp outside, cloud-soft inside, with that sweet-briny crab punch? It stopped me mid-rant. I nearly cried.
Fast forward to now — I spotted James Martin’s take on crab beignets and thought, well, why the heck not bring a little French Quarter flair into my own slightly-overheated kitchen? His version folds in mascarpone (classy move, James), making each bite ridiculously luscious. These aren’t just fancy fritters — they’re addictive little bites of joy. You’ve been warned.
Why You’ll Love It
- Fancy but not fussy — they look posh, but honestly, they’re a cinch.
- That beer batter is magic — light, golden, and slightly tangy.
- Creamy mascarpone makes them melt-in-your-mouth soft inside.
- They fry up quickly (no standing over hot oil forever).
- Great way to stretch a little crab meat into a crowd-pleasing snack.
- Perfect with a cold glass of white wine or a sharp remoulade.
Ingredients
- 6 oz fresh blue crabmeat (double-check for shell bits)
- 1/3 cup mascarpone cheese
- 1/2 small shallot, finely chopped
- 1 tbsp chopped fresh chives
- 3/4 tsp kosher salt (divided)
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tbsp baking powder
- 1 cup amber lager (cold is best)
- Vegetable oil, for deep frying
How to Make It
Mix the creamy filling:
In a medium bowl, gently mix the crabmeat, mascarpone, shallot, chives, and a pinch of salt. Try not to mash it — just a gentle stir until it’s combined. Pop it in the fridge while you sort the batter.
Get that batter right:
In a separate bowl, whisk together the flour, cornstarch, baking powder, and remaining salt. Slowly pour in the beer while whisking. It’ll foam a bit. Don’t worry if it’s lumpy at first — keep going until it’s smooth and thick (like pancake batter, but lazier).
Heat the oil:
Fill a deep pan or Dutch oven with at least 3 inches of oil. Bring it to 375°F (190°C). I usually throw in a breadcrumb to check — if it sizzles like it’s dancing, you’re good to go.
Batter up:
Scoop a tablespoon of the chilled crab mixture and gently shape it into a loose-ish ball (don’t overthink it). Drop it into the batter and coat well. Use a spoon to lift it out and gently lower it into the hot oil. Don’t drop it — you’ll splash yourself, and that’s no fun.
Fry ‘til golden and gorgeous:
Fry 3–4 at a time, turning gently until they’re a deep golden brown — about 3 minutes. Transfer to paper towels to drain. Don’t forget a little sprinkle of salt while they’re still hot.
Repeat and pace yourself:
Let the oil come back to temp between batches. It’s worth the wait — cold oil = greasy beignets. Once you’re done, serve immediately. They’re best hot and crisp.
Common Mistakes and How to Dodge Them
Why do my beignets fall apart?
You may be stirring the batter too thin or letting the filling warm up too much. Chill that crab mix and keep the batter thick.
Why are they soggy?
Oil not hot enough. Always wait for it to hit 375°F, and don’t overcrowd the pan.
Can I skip the mascarpone?
Sure, but you’ll miss the silky richness. Cream cheese works too, just a bit tangier.
My batter’s lumpy!
That’s alright — whisk it patiently. Small lumps are fine. Over-whisking makes it gluey.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap them individually and freeze in a sealed bag — they’ll keep for 2 months.
Oven Reheat: 350°F for 8–10 minutes — crisp and fresh again.
Air Fryer: Brilliant option. 375°F for 5–7 minutes.
Microwave: Avoid if you want them crispy… but if desperate, 30–45 seconds with a damp paper towel.
Frequently Asked Questions
Can I use canned crab?
You can, but go for lump or claw meat — it holds better. Drain it well and check for shell bits.
Can I bake them instead of frying?
Technically yes, but they’ll miss that golden crust. 400°F, about 12–15 minutes. Spray with oil to help.
Can I make them ahead?
You can prep the mix and batter ahead, but don’t fry until just before serving for max crunch.
What dips go well with this?
A lemony aioli, classic remoulade, or even sweet chili sauce if you want a twist.
Nutrition Facts (Per Serving)
- Calories: 233
- Fat: 5.9g
- Saturated Fat: 2.8g
- Carbs: 31g
- Protein: 13.3g
- Sodium: 2370mg
- Sugar: 1.8g
- Fibre: 1.4g
Try More Recipes:
James Martin Crab Beignets
Description
Golden and crisp with a creamy, crabby centre — these beer-battered crab beignets are little bites of coastal joy.
Ingredients
Instructions
- Mix crab, mascarpone, shallot, chives, and a pinch of salt. Chill.
- In another bowl, whisk flour, cornstarch, baking powder, and salt. Slowly whisk in beer until smooth.
- Heat oil in a deep pan to 375°F.
- Scoop crab mixture into balls, dip in batter, and gently drop into hot oil.
- Fry 3–4 minutes until golden. Drain on paper towels and season with salt.
- Repeat until all are cooked. Serve hot.
Notes
- Don’t overcrowd the pan when frying.
- Keep oil at a steady temperature.
- You can sub cream cheese for mascarpone if needed.
- Freeze leftovers wrapped in foil, reheat in oven or air fryer.