Blue Crab Beignets Recipe

Make the sauce first

In a small bowl, whisk together mayonnaise, Creole mustard, prepared horseradish, hot sauce, sweet pickle relish, lemon juice, smoked paprika, chopped chive, salt, and black pepper until smooth. Taste and adjust heat or acidity. Chill in refrigerator while preparing beignets. Makes about 1/4 cup.

Prepare crab and dry ingredients

Pick through the blue crab meat to remove any shell fragments and excess cartilage. Pat dry gently with paper towels. In a medium bowl whisk together the flour, cornstarch, baking powder, salt, white pepper, Old Bay seasoning and optional grated parmesan until evenly combined.

Combine wet ingredients

In a separate small bowl, beat the egg lightly then whisk in the cold club soda. Add the minced parsley, minced scallion, and lemon zest to the wet mixture.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. The batter should be thick enough to hold crab lumps but still loose enough to drop; if it seems too thick add up to 1 tablespoon cold water. Fold in the crab meat gently to avoid breaking up the lumps. Do not overmix — a few streaks of flour are okay.

Rest briefly

Let the batter rest 5–10 minutes in the refrigerator to hydrate the flour and chill. This helps produce a light, crisp beignet.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge beignets). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without browning instantly.

Fry beignets

Using two spoons or a small ice-cream scoop (about 1.5 tablespoons per beignet for a 2-piece order), drop mounded spoonfuls of batter into the hot oil, working in batches so you don't overcrowd the pot. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Internal temperature of crab should reach 145°F if you check with a probe; pieces are small so quick frying is normal.

Drain and finish

Remove beignets with a slotted spoon and drain on a wire rack set over a sheet pan or on several layers of paper towels. While still hot, sprinkle a tiny pinch of salt and garnish with chopped parsley. Keep warm in a 200°F oven on the rack if making multiple batches.

For a 2-piece order, plate two hot beignets with a lemon wedge and about 1 tablespoon of remoulade on the side. For a 4-piece order, plate four beignets with extra sauce. Serve immediately while crisp.