CRAB BEIGNET, Beer Batter Fried


Crab Mixture
1/2 shallot, small, minced
6 ounces Dungeness crabmeat, drained and well squeezed of liquid
1/3 cup mascarpone and/or cream cheese
1 Tablespoon chives, finely chopped
Salt, Flavors of the Sea, see recipe
Method: Combine tossing lightly, set aside or refrigerate until needed.

Beer Batter
vegetable oil for deep frying ( only as much as needed to fill pot about 1/3 full; or no deeper than 1/2 full for safety
1 cup AP flour
1/3 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1 cup amer lager beer
Method: Blend dry ingredients.  Preheat oil. Make crab mixture into balls. (about 1 1/2 inch diameter).  Then add beer to batter and mix just to blend. Drop carefully into oil when  ready or 375 degrees F. Turn and brown all around. You are only getting the out side batter cooked as the interior doesn’t need cooking, although it is supposed to get hot. Balls are caramel tan color when ready. Remove from fat and salt them.

Serve immediately with aioli or remoulade sauce.


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