Modelo Crab Beignets

Filling Ingredients

8oz Lump Crab Meat

4oz Jumbo Crab Meat

4oz Special Crab Meat

5 oz Mascarpone cheese

3 Garlic cloves

2 Tbsp Chives

1 tsp Sea salt

1 tsp Freshly ground Black Pepper

1 tsp Dry Yellow Mustard

Filling Instructions

Pick crab meat for any shell.  Place all ingredients into a bowl and gently fold until well incorporated. Cover and chill for at least 3-4 hours.

Batter Ingredients

1 ½ C All Purpose Flour

1 ½ tsp Sea Salt

1 12oz Modelo Negra lager 

1 ½ Tbsp Baking powder

¼ C Cornstarch

Mix all ingredients together and set aside.  Roll filling into golf ball sized rounds and drop into batter.  Gently spoon batter over crab ball to make sure it is evenly coated. Gently spoon beignets into 3 inches of  375°F oil in a cast iron skillet. Fry until golden brown, about 2 minutes, occasionally turning so that they are fried evenly. Serve hot with fresh squeezed lemon and sweet chili sauce.

Recipes: Senior Editor, David Robert