When you think of beignet images of warm, sweet treat native to New Orleans comes to mind. I love to take a traditionally sweet dish and create its savory counterpart. My Crab Beignet are perfect bite-size treats that pair well with wine and beer. Your guests will think you slaved over the stove for hours. This recipe is not too difficult to prepare but the ingredients are expensive. Worth the cost to see the look on your guests’ faces as the devour every morsel.
To offset the richness of the beignet I offered this dish with a spicey syrup. The spice offers an added dimension of flavor.
Crab Beignet with Cayenne Agave Syrup
I prepared this dish with Jumbo lump crab and mascarpone cheese. You can certainly substitute a less expensive crab meat and cream cheese to fit your budget.
When forming into balls keep them to 1-2 bites so that you guests can pop into their mouth and keep a hand free for a glass of wine or beer. Also, the beignet is very rich, too large a piece will be overwhelming on the palate.
Be sure when preparing your batter it is not too thick.
You can prepare the recipe in advance, fry and store in your refrigerator until ready to serve. When guests arrive pop into a 350-degree oven and heat about 10 minutes until crisp.
- ¼ cup red onion, finely chopped
- 16 ounces lump crabmeat
- 6 ounces mascarpone
- 2 tablespoon finely chopped fresh chives
- Kosher salt
- Batter And Frying:
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoons kosher salt plus more
- 1 cup beer
- 4 cups vegetable oil for frying
- In a mixing bowl combine lump crab, red onion, mascarpone, and chives
- Form crab mixture into bite size balls
- Refrigerate 30 minutes
- Prepare batter
- Remove crab from refrigerator
- Dip each piece into batter
- Deep fry in small batches
- Drain on paper towels.
- 1 teaspoon cayenne pepper
- ½ cup Agave syrup
- Combine ingredients together
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