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Blue Crab Beignets

Blue Crab Beignets

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters from La Petite Grocery, a new-school NOLA bistro.


Crab Mixture

  • 1/2 small shallot, finely chopped
  • 6 ounces fresh blue or other lump crabmeat, picked over
  • 1 tablespoon finely chopped fresh chives

Batter and Frying

  • Vegetable oil (for frying; about 4 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt plus more

Recipe Preparation

Crab Mixture

  • Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.

Batter and Frying

  • Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°.

  • Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

  • Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.

  • DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

Nutritional Content

12 servings, 1 serving contains: Calories (kcal) 200 Fat (g) 15 Saturated Fat (g) 4.5 Cholesterol (mg) 25 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 5 Sodium (mg) 320Reviews Section

New Orleans Chef Justin Devillier's Blue Crab Beignets and NYC Dining Favorites

New Orleans&ndashbased chef Justin Devillier is in New York for today's Beard House dinner to celebrate the 12th anniversary of La Petite Grocery and to introduce his favorite menu items&mdashthink: turtle Bolognese and blue crab beignets&mdashto the Big Apple. We caught up with the four-time Beard Award nominee for Best Chef: South to discover his go-to New York City eats, one of the recipes that he'll serve tonight, and why he thinks we should keep an eye out for chef Nick Anderer.

What is your favorite place to eat in New York and what do you order there?

Justin Devillier: Ichimura at Brushstroke&mdashorder the omakase!

In your opinion, who is a rising-star chef to watch in New York?
JD: Nick Anderer of Marta and Maialino.

If you could have dinner with any New York chef, dead or alive, who would it be?
JD: Eric Ripert.

What New York City neighborhood do you think has the best food scene?
JD: I&rsquom not a New Yorker so I don&rsquot have the authority to say!

What are you most looking forward to about the James Beard Foundation event?
JD: Bringing our La Petite Grocery favorites to New York City.

Can you share one of your signature recipes with us?
JD: Blue crab beignets (pictured above).

What kind of food does New York need more of?
JD: Vietnamese!

Get the recipe for Justin Devillier's Blue Crab Beignets​.

Southern Crab Beignets

These Southern Crαb Beignets αre supremely delicious. Try αnd find blue crαb meαt from your fish mongor or seαfood mαrket. If you cαn't find blue crαb, αny good quαlity crαb meαt will do. Αmαzing!



  • 1 lb blue crαb meαt or αny good-quαlity crαb meαt
  • 2 lαrge eggs
  • 1 cup mαyonnαise
  • 2 tbsp Creole mustαrd or, coαrse grαin mustαrd
  • 2 tsp fresh lemon juice
  • 1/4 cup thinly sliced scαllions
  • 1/4 cup finely diced red onion
  • 1 1/2 tsp Kosher sαlt
  • 1/2 tsp blαck pepper
  • Pinch cαyenne pepper
  • 1 cup Pαnko breαd crumbs
  • Cαnolα oil for frying
  • 1 cup White Remoulαde Sαuce


  • Put the crαbmeαt in α bowl αnd use your hαnds to pick the meαt free of αny shells. Do this αt leαst twice.
  • In α medium bow, whisk the eggs until they're light αnd foαmy αnd then whisk in the mαyonnαise αnd mustαrd.
  • Use α wooden spoon to stir in the lemon juice, scαllions, red onion, sαlt, blαck pepper, αnd cαyenne.
  • Fold in the Pαnko αnd then gently fold in the crαbmeαt so it doesn't get broken up from too much mixing. The bαtter should be just thick enough to bαrely hold together when frying. Refrigerαte for αt leαst 1 hour to help it firm up further.
  • In α lαrge, deep skillet or pot, heαt 2 inces of cαnolα oil to 350 F.
  • Using 2 medium-sized spoons, drop α few spoonfuls of the crαb mixture αt α time into the oil αnd fry until α nice golden brown color forms on the outside, 1 to 2 minutes.
  • Use α slotted spoon to trαnsfer the beignets to α plαte lined with pαper towels. Repeαt with the remαining bαtter, frying in bαtches so αs not to crowd the pαn.
  • You cαn keep the cooked beignets wαrm in α 200 F oven, if desired.
  • Serve with White Remoulαde Sαuce.

Source Recipe :

Best Ever Tom Khα Gαi - Thαi Coconut Soup This tom khα soup (Thαi coconut&hellip

Mushroom Sαuce From steαks to chicken, chops to pαstα, this creαmy Mushroom Sαuce is one&hellip

Tirαmisu Recipe Α super-eαsy αnd quite delicious tirαmisu recipe in sheet cαke form! Fluffy, moist&hellip

For the Love of All Things Mardi Gras (Part One): Blue Crab Beignets

Mardi Gras is the best party in America and Louisiana is the home for Mardi Gras. It can be traced back to medieval times and it was first celebrated in the U.S. about 60 miles south of New Orleans on March 2 1699 (, 19 years before the city of New Orleans was even established.

This year, Mardi Gras will be celebrated on February 25th, 2020. Mardi Gras actually means Fat Tuesday and reflects the end of Carnival that started January 6th, Epiphany. After days of celebration and parades, it is the last night of Carnival and is celebrated across the city and the state with extravagant balls and eating rich, fatty foods before the start of Ash Wednesday that starts the season of Lent.

Here in Michigan, we celebrate Fat Tuesday by eating delicious, incredibly calorie-dense paczkis (400 – 500 calories). This is the Polish tradition of the last hurrah before giving up all the fatty, decadent foods and go into the Lenten season.

While I would absolutely LOVE to run away to New Orleans to celebrate Mardi Gras in the Garden District, don’t weep for me, I’ll be in Michigan eating paczkis.

And, in honor of Mardi Gras too, we’re also going to don our Mardi Gras beads and masks and treat ourselves to blue crab beignets and a few bourbon milk punch cocktails. This blue crab beignet recipe comes from Justin Devillier of La Petite Grocery in New Orleans and is featured on the Garden & Gun website.


1/2 small shallot, finely chopped
6 oz. fresh blue crabmeat, picked over
1/3 cup mascarpone
1 tbsp. finely chopped fresh chives
Kosher salt, to taste
Vegetable oil for frying (about 4 cups, more if needed)
1 cup all-purpose flour
1/3 cup cornstarch
1 tbsp. baking powder
1/2 tsp. kosher salt, plus more
1 cup amber lager

When ready to fry, pour oil into a Dutch oven or saucepan fitted with a clip-on deep-fry thermometer to a depth of at least 3 inches. Heat oil over medium-high heat until temperature registers 375°.

Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 tsp. salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

Measure one heaping tbsp. crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat, then lift from batter, letting excess drip back into the bowl. Working in batches of about four and returning oil to 375° each time, carefully lower beignets into oil to avoid crowding. Fry, turning occasionally, until crisp and deep golden brown, about four minutes. Transfer to a paper towel-lined plate to drain and season with salt.

Our 17 Best Summer Blue Crab Recipes

Landon Nordeman

Let’s talk blue crabs. These unusually hued crustaceans, harvested from the Atlantic Ocean, are renowned for an appearance as impressive as their meat is delicious. Particularly revered on the East Coast, they’re perfect in Maryland-style crab cakes, pasta sauces, and more. Here are some of our favorite blue crab recipes. For a primer on how to clean them and remove the meat, see our guide »

Crab cakes are all too often dry and tough. When contributor Judy Haubert was trying to make a gluten-free crab cake, she inadvertently solved the problem. Using almond meal instead of wheat flour provides structure without becoming starchy, making the cakes moister and more tender than their traditional counterpart.

In Maryland, no party is complete without crab dip. Chef Bryan Voltaggio makes a loaded with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. For something a little more traditional, try crab meat, cream, and Parmesan cheese flavored with garlic, lemon, Worcestershire sauce, and Old Bay seasoning.

Sweet, briny blue crab adds depth to a variety of soups. Our incredibly rich cream of crab soup is a simple base of half & half, flour, yellow onion, and Old Bay that lets the crab be the star. Partan bree is a Scottish crab bisque flavored with fennel and sherry and enriched with rice.

Find all of these dishes and more in our collection of our favorite blue crab recipes.

Crab and Irish Whiskey Bisque

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »

Steamed Blue Crabs

Fonio-Crusted Crab Cakes

Fonio, a variety of millet, gives Pierre Thiam’s West-African-inspired crab cakes a satisfyingly crisp crust. Get the recipe for Fonio-Crusted Crab Cakes »

Maryland Crab Hot Dog

Buttery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog »

Crab-Filled Crispy Wrappers

Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)

Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)

Cream of Crab Soup

Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. Get the recipe for Cream of Crab Soup »

Crab Toast

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust. Get the recipe for Crab Toast »

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »

Scottish Crab Bisque (Partan Bree)

Roasted crab shells and sherry lend sweet depth to this luscious bisque. Get the recipe for Scottish Crab Bisque (Partan Bree) »

First Night Crab

This simple recipe for boiled handpicked crab, from writer Isabel Gillies’ mother, welcomes visitors on their first night at the family’s Maine summer house. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper—it lets the fresh flavor of summer crab really shine. Get the recipe for First Night Crab »

Crab and Shrimp Quiche

Sweet shrimp and crabmeat elevate cheese-filled quiche in this recipe from Long Island, New York’s Modern Snack Bar. Get the recipe for Crab and Shrimp Quiche »

Hot Crab Dip with Pita Chips

The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. Get the recipe for Hot Crab Dip with Pita Chips »

Crab, Spinach, and Artichoke Dip

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »

Water-Prince Corner Shop Chowder

The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder. Get the recipe for Water-Prince Corner Shop Chowder »
Photo by Chris Ranger

As a port city, New Orleans is steeped in global influence, enjoying the contributions from a gamut of cultures, from Europe to Africa to the Caribbean. Take the beignet—one of many foodstuffs that arrived by way of France. While no doubt the most recognizable, there’s more to the fried dough than the powdered sugar-doused iteration of Café du Monde fame. At La Petite Grocery, Justin Devillier goes savory with blue crab filling, while David Guas, a native son who’s taken up residence in DC, digs deep in the Crescent City culinary archives for calas, a rice fritter with storied origins.

Photo by Chris Granger

Blue Crab Beignets

If you don’t have access to fresh crab for these beignets, don’t sweat it (and more importantly, Devillier says, don’t buy the canned stuff)—try shrimp or lobster instead. You can serve them with remoulade for dipping (La Petite riffs on fish and chips with a malt vinegar aioli), “but they really don’t need anything,” he says.

Photo by Scott Suchman

Calas Fried Rice Fritters

Cousin to the beignet, calas are breakfast fritters made with rice—“Louisiana’s most sacred ingredient,” Guas says. He describes calas as a “beignet, doughnut, hush puppy, and rice pudding all in one.” They date to the 1700s, when African women would walk the streets of New Orleans and sell the fried dough from baskets balanced on their heads.

Recipe Summary

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • ½ cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • ¼ cup shortening
  • 1 quart vegetable oil for frying
  • ¼ cup confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

Shake confectioners' sugar on hot beignets. Serve warm.

How to eat your vegetables without eating like a goat: batter them in beer and fry them until crispy.

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