Blue Crab Beignets Food

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BLUE CRAB BEIGNETS



Blue Crab Beignets image

These savory beignets are a staple at my restaurant, La Petite Grocery. They're a cross between a Mediterranean cod fritter and a crab-stuffed Louisiana beignet and it's the reason LPG is as popular as it is today.

Provided by Justin Devillier

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 20

1 tablespoon baking powder
1/3 cup cornstarch
1/2 teaspoon kosher salt, plus additional to taste
1 cup all-purpose flour
1 cup cold amber lager
1/2 cup mascarpone
1 tablespoon finely chopped chives
1 tablespoon finely chopped shallot
6 ounces blue crab meat, fresh and picked over
3 cups peanut oil, for frying
Flaky salt, for serving
Lemon slices, for serving
Aioli, for serving, see recipe in Step 4
1 clove garlic
1/2 tablespoon kosher salt
Lemon juice, to taste
1 tablespoon Dijon mustard
2 large egg yolks
1/2 cup extra-virgin olive oil
ground white pepper

Steps:

  • Beignet batter: In a mixing bowl, whisk baking powder, cornstarch, salt, and flour to combine. Gradually whisk in beer and continue stirring until no lumps remain and the batter yields a ribbony texture. Set aside.
  • Crab filling: In a bowl, mix mascarpone, chives, and shallot until thoroughly combined. Season with salt to taste. Fold in the crab meat, separating without breaking up the individual lumps, and gently mix just to combine. Chill for 10-15 minutes. (In the meantime, prepare the aioli: see Step 4 for instructions.)
  • Frying the beignets, part 1: Fill a heavy-bottomed cast-iron pot ¾ full with peanut oil (about 3 cups) and heat oil to 375 F. Roll 1-1½ tablespoon-sized balls of the crab mixture and use a spoon to drop them on top of the beer batter. Make sure the oil is ready by dropping in a few beads of batter to see if they fry.
  • Frying the beignets, part 2: When the oil is ready, gently roll the crab balls in the batter to coat completely; leaving holes will cause the mascarpone to melt out. Lift the balls from the batter and let them slide off the spoon into the oil. Fry until crisp and deep golden brown, about 4 minutes. (You may have to fry in batches.) As you fry, continually adjust the heat to keep the temperature at 375 F.When the beignets are done, use the spider strainer to place them on paper towels to drain. Prepare a serving plate with a layer of aioli; place beignets on the aioli, sprinkle with flaky salt, and serve with lemon slices. Aioli recipe: Roughly chop garlic clove on cutting board; add ½ tablespoon salt and use the back of a knife to repeatedly press the garlic and salt together to make a paste. Place in a bowl along with a squeeze of lemon and 1 tablespoon Dijon mustard. Whisk in 2 egg yolks, then slowly drizzle in a ½ cup olive oil, whisking the entire time until emulsified and creamy. Season to taste with salt and white pepper.

BLUE CRAB BEIGNETS



Blue Crab Beignets image

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

Provided by Justin Devillier

Categories     Beer     Shellfish     Appetizer     Fry     Crab     Deep-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 15

Crab mixture:
1/2 small shallot, finely chopped
6 ounces fresh blue or other lump crabmeat, picked over
1/3 cup mascarpone
1 tablespoon finely chopped fresh chives
Kosher salt
Batter and frying:
Vegetable oil (for frying; about 4 cups)
1 cup all-purpose flour
1/3 cup cornstarch
1 tablespoon baking powder
1/2 teaspoons kosher salt plus more
1 cup amber lager
Special Equipment
A deep-fry thermometer

Steps:

  • For crab mixture:
  • Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
  • For batter and frying:
  • Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375°F.
  • Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
  • Working in batches of about 4 and returning oil to 375°F between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.
  • DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

HOW TO COOK BLUE CRABS



How to Cook Blue Crabs image

Blue crabs are common shellfish in the Atlantic Ocean named for their bright colors and are a popular coastal food. Crabs can be steamed, boiled, or baked whole either fresh or frozen to make a delicious meal. Impress your friends and...

Provided by wikiHow

Categories     Crab

Number Of Ingredients 3

12 blue crabs (live or frozen)
½ cup (54 g) of seafood seasoning
1 tablespoon (17 g) of salt

Steps:

  • Fill the bottom of a steamer pot with water, salt, and other seasonings. Fill your steamer pot with 4 cups (950 ml) of water so it's surface is below where the rack sits. Stir in ½ cup (54 g) of seafood seasoning, 1 tablespoon (17 g) of salt, and whatever other spices you want to include with your crab. You can find steamer pots online or in specialty kitchenware stores. Try mixing other liquids into the water, such as lemon juice, light beer, or vinegar, to add more flavor.
  • Put the rack inside the pot and bring the liquid to a rolling boil. Set the steamer rack on the lip inside the pot. Put the steamer pot onto your stove over high heat. Reduce your stove to medium heat once the water starts boiling. If the water level is above the rack, drain some of the liquid. If your steamer pot has a basket instead of a rack, set the basket inside so it's above the water.
  • Set a layer of whole crabs on the rack and season them. Grab the crabs with a pair of tongs to transfer them into your steamer pot. Create a single layer of crabs before sprinkling each with 1 tablespoon (7 g) of extra seasoning. If you need to make more crabs, continue layering them on top of one another and seasoning them. Once you have all of your crabs in the steamer, put the lid on so they can cook. You can use either fresh or frozen blue crabs. Make sure frozen crabs are completely thawed before you cook them. You do not need to kill them or clean them beforehand.
  • Cook the crabs for about 20 minutes or until they're bright orange. Leave your steamer over medium heat for at least 20 minutes. Remove the lid and check the color of the crabs' shells. The shell should change from a dark blue to a bright red or orange. Another way to check if the crabs are finished cooking is if the bottom of their bellies start to pop out and away from their body.Tip: Having more crabs in your steamer pot can affect the cooking time. If they aren't finished after the first 20 minutes have passed, check on your crabs every 5 minutes after to see if they're ready.
  • Remove the crabs from the pot and serve them hot. Grab your crabs with a pair of tongs and set them on a clean baking sheet. Let the crabs cool for 5 minutes so they're easier to handle. Break apart the shell so you can eat the meat inside. Wear a bib or tuck a napkin into your shirt so you don't spill crab on yourself. Cooked crab lasts in the fridge for 3-5 days or in the freezer for up to 3 months.

SOUTHERN CRAB BEIGNETS



Southern Crab Beignets image

These Southern Crab Beignets are supremely delicious. Try and find blue crab meat from your fish mongor or seafood market. If you can't find blue crab, any good quality crab meat will do. Amazing!

Provided by Kris Longwell

Categories     Appetizer

Time 26m

Number Of Ingredients 13

1 lb blue crab meat (or any good-quality crab meat)
2 large eggs
1 cup mayonnaise
2 tbsp Creole mustard (or, coarse grain mustard)
2 tsp fresh lemon juice
1/4 cup thinly sliced scallions
1/4 cup finely diced red onion
1 1/2 tsp Kosher salt
1/2 tsp black pepper
Pinch cayenne pepper
1 cup Panko bread crumbs
Canola oil (for frying)
1 cup White Remoulade Sauce

Steps:

  • Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
  • In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
  • Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
  • Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
  • In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
  • Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.
  • Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
  • You can keep the cooked beignets warm in a 200 F oven, if desired.
  • Serve with White Remoulade Sauce.

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

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