Blue Crab Beignets Chef Justin Devillier Beignets made with two Louisiana favorites - Blue Crab Meat and Abita Beer. Cook/Prep Time: 4 HoursServings: 4 Ingredients Batter 1 cup all-purpose flour 1/4 cup plus 2 tablespoons corn starch 1 tablespoon baking powder pinch of salt pinch of pepper 1 cup Abita amber beer vegetable oil for frying as needed Filling 1/2 cup Louisiana blue crab meat,picked through for shells 1/2 cup mascarpone cheese 1/4 cup chives 1 shallot, very small diced 2 teaspoons salt pinch of pepper Directions Mix all dry ingredients. Add beer slowly until batter is just thicker than pancake batter. Set aside, covered, at room temp for up to 2 hours. Mix all ingredients in a medium sized bowl and form into 1/2 ounce balls. To complete beignets:Heat oil in a fryer or cast iron skillet to 375ºF. Drop crab filling balls in the batter and lift out with a teaspoon. Gently drop them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!