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Crab Beignets

Source of Recipe

From "Kevin Belton's Cookin' Louisiana" by Kevin Belton


List of Ingredients

◦  1 cup all-purpose flour
◦  ¼ cup cornstarch, plus 2 tablespoons more
◦  1 tablespoon baking powder
◦  ½ teaspoon kosher salt
◦  1 cup ginger ale
◦  ½ cup crabmeat, picked through for shells
◦  ½ cup mascarpone cheese
◦  ¼ cup chopped chives
◦  1 shallot, finely diced
◦  1 tablespoon Creole seasoning
◦  2 teaspoons salt
◦  Pinch of pepper
◦  Vegetable oil, for frying


Recipe

Combine flour, cornstarch, baking powder, and salt in a bowl. Slowly add ginger ale until batter is just thicker than pancake batter. Set aside, covered, at room temperature for up to 2 hours.

Mix together crabmeat, cheese, chives, shallot, Creole seasoning, salt, and pepper in a bowl, and then form into ½-ounce balls, about the size of a ping pong ball.

Heat oil in a fryer or cast iron skillet to 375 degrees. Gently drop crabmeat balls into the batter and lift out with a teaspoon. Carefully place them into the oil and fry for 2 to 3 minutes until golden brown and hot all the way through. Remove from oil and drain on paper towels.

Makes 4 servings