This delicious James Martin Crab Beignets recipe is quick, easy, and perfect for a light appetizer or snack. These crispy, golden beignets are filled with creamy crab and mascarpone, making them irresistible. You can easily swap ingredients based on what you have, but they’re always hot and satisfying!
Ingredients Needed
- 6 ounces (170g) fresh blue crabmeat, picked over (about 1 1/2 cups)
- 1/3 cup (80g) mascarpone cheese
- 1/2 small (1 ounce / 30g) shallot, finely chopped
- 1 tablespoon (15g) finely chopped fresh chives
- 3/4 teaspoon kosher salt, divided, plus more
- 1 cup (120g) all-purpose flour (about 4 1/4 ounces)
- 1/3 cup (40g) cornstarch (about 1 1/2 ounces)
- 1 tablespoon (15g) baking powder
- 1 cup (240ml) amber lager beer
- Vegetable oil, for frying
How To Make Crab Beignets
- Prepare the Crab Mixture: In a bowl, gently stir together the crabmeat, mascarpone, shallot, chives, and 1/4 teaspoon salt until well combined. Chill the mixture until ready to use.
- Make the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and remaining 1/2 teaspoon salt. Gradually whisk in the beer until the batter is just blended (it will be thick).
- Heat the Oil: Pour oil into a Dutch oven or large saucepan to a depth of at least 3 inches (7.5cm). Heat over medium-high heat to 375°F (190°C). Line a plate with paper towels.
- Fry the Beignets: Roll 1 heaping tablespoon (about 15g) of the crab mixture into a loose ball and drop it into the batter. Spoon the batter over the ball to coat it evenly. Lift the ball from the batter with a spoon, ensuring as much batter as possible sticks to it. Gently slide the beignet into the hot oil.
- Cook the Beignets: Fry 2 to 3 beignets at a time, turning occasionally until they are crisp and golden brown, about 3 minutes. Use a slotted spoon to transfer the beignets to the paper towel-lined plate and season with salt.
- Repeat the Process: Repeat the process with the remaining crab mixture and batter, allowing the oil to return to 375°F (190°C) between batches. Serve hot.
Recipe Tips
- Don’t Overcrowd the Oil: Fry only 2 or 3 beignets at a time. Overcrowding will lower the oil temperature, making the beignets greasy and less crispy.
- Chill the Crab Mixture: Let the crab mixture chill in the fridge for at least 30 minutes. This helps the beignets hold their shape better while frying.
- Ensure Oil is at 375°F: Keep the oil temperature at 375°F (190°C) for crispy, golden beignets. Use a thermometer to check, and let the oil heat back up between batches.
- Drain Excess Oil: After frying, transfer the beignets to a paper towel-lined plate to remove any excess oil. This keeps them crispy and prevents them from becoming soggy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover crab beignets cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 2 days.
- Freeze: If you want to freeze them, let the beignets cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month. When ready to serve, thaw them in the fridge overnight before reheating.
- Reheat: Heat a small amount of oil in a pan over medium heat. Add the beignets and cook for 2-3 minutes per side until they are hot and crispy again.
Nutrition Facts
Serving Size: 1 serving
- Calories: 85
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 290mg
- Potassium: 150mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Roast Leg Of Lamb
- James Martin Meat And Potato Pie
- James Martin Lemon Curd Roulade
- James Martin Minestrone Soup
James Martin Crab Beignets
Description
This delicious James Martin Crab Beignets recipe is quick, easy, and perfect for a light appetizer or snack. These crispy, golden beignets are filled with creamy crab and mascarpone, making them irresistible. You can easily swap ingredients based on what you have, but they’re always hot and satisfying!
Ingredients
Instructions
- Prepare the Crab Mixture: In a bowl, gently stir together the crabmeat, mascarpone, shallot, chives, and 1/4 teaspoon salt until well combined. Chill the mixture until ready to use.
- Make the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and remaining 1/2 teaspoon salt. Gradually whisk in the beer until the batter is just blended (it will be thick).
- Heat the Oil: Pour oil into a Dutch oven or large saucepan to a depth of at least 3 inches (7.5cm). Heat over medium-high heat to 375°F (190°C). Line a plate with paper towels.
- Fry the Beignets: Roll 1 heaping tablespoon (about 15g) of the crab mixture into a loose ball and drop it into the batter. Spoon the batter over the ball to coat it evenly. Lift the ball from the batter with a spoon, ensuring as much batter as possible sticks to it. Gently slide the beignet into the hot oil.
- Cook the Beignets: Fry 2 to 3 beignets at a time, turning occasionally until they are crisp and golden brown, about 3 minutes. Use a slotted spoon to transfer the beignets to the paper towel-lined plate and season with salt.
- Repeat the Process: Repeat the process with the remaining crab mixture and batter, allowing the oil to return to 375°F (190°C) between batches. Serve hot.
Notes
- Don’t Overcrowd the Oil: Fry only 2 or 3 beignets at a time. Overcrowding will lower the oil temperature, making the beignets greasy and less crispy.
- Chill the Crab Mixture: Let the crab mixture chill in the fridge for at least 30 minutes. This helps the beignets hold their shape better while frying.
- Ensure Oil is at 375°F: Keep the oil temperature at 375°F (190°C) for crispy, golden beignets. Use a thermometer to check, and let the oil heat back up between batches.
- Drain Excess Oil: After frying, transfer the beignets to a paper towel-lined plate to remove any excess oil. This keeps them crispy and prevents them from becoming soggy.
James Martin Crab Beignets