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Blue Crab Beignets

Beignets made with two Louisiana favorites - Blue Crab Meat and Abita Beer.

Cook/Prep Time: 4 Hours
Servings: 4



  • 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


  • 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
  1. 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.
  2. Mix all ingredients in a medium sized bowl and form into 1/2 ounce balls.
  3. 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.
Chef Justin Devillier