Crab Beignets Recipe
Jumbo lump Gulf crab | Beurre blanc | Pepper jelly
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Beignet Batter
Beurre Blanc Sauce
Pepper Jelly
Method
Prepare the Crab Beignet Batter
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 2
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- 4
Add Crab and Herbs
Gently fold in the jumbo lump crab meat, chopped parsley, and green onions until evenly distributed.
Cook the Crab Beignets
- 5
Heat Oil
In a deep frying pan, heat vegetable oil to 350°F (175°C).
- 6
Fry Beignets
Using a tablespoon, scoop the crab batter and carefully drop it into the hot oil. Fry in batches for 3-4 minutes, or until golden brown.
- 7
Drain Beignets
Remove the beignets with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining batter.
Prepare Beurre Blanc Sauce
- 8
Sauté Shallots
In a saucepan over medium heat, combine the white wine and finely chopped shallots. Simmer until the liquid is reduced by half.
- 9
Add Cream and Butter
Add the heavy cream to the saucepan. Gradually whisk in the cold cubed butter until the sauce is smooth and emulsified.
- 10
Season the Sauce
Season the sauce with salt and white pepper. Keep warm until serving.
Serve
- 11
Plate the Dish
On a serving plate, arrange the crab beignets. Drizzle with the beurre blanc sauce and serve with a side of pepper jelly.
