Blue Claw Beignets. WOW. 🦀
It’s crab season here in NY, blue claws are runnin south in the Hudson and you can find nets being tossed off every bridge you cross. Now there’s a ton of ways to enjoy em, but after a recent trip to New Orleans and having these there first, I was patiently waiting for crab season to peak to give em a try. Enjoy!
1/2 shallot, diced
1 jalapeño, diced
1 tablespoon chives, chopped
1 cup mascarpone or cream cheese, room temp
8 oz crab meat
Salt to taste
*Optional, a teaspoon of Old Bay!
1 cup flour
1/4 cup corn starch
1 teaspoon baking powder
1 cup Lager Beer
Combine the shallots, jalapeño, chives, mascarpone & crab in a bowl and mix until together. Refrigerate for at least 20 minutes, we want the mascarpone to firm up. Using a tablespoon, portion little balls of the crab mix and again allow to chill until ready to use!
In a separate bowl combine the flour, corn starch and baking powder and whisk until combined. Add your beer and mix until you have a thick pancake consistency, adding more beer as needed.
Dip the crab balls into the beignet batter and fry at 375 until golden brown. Allow them to cool and drip on some paper towels or a cooling rack and hit em with some more salt fresh out the fry! You can dust em in Old Bay or leave em be, they really don’t need much!
This recipe was inspired by the New Orleans Kitchen cookbook