Crab & Seafood Beignets

Trish Luebesmier, one of the winners of the 2016 broker recipe contest, made a perfect bite-size dish. Inside combines Jumbo Crab Sensations, shallot, mascarpone, and chives. Then served with plum dipping sauce.

Menu Part


6 Ounces Jumbo Crab Sensations® (Item# 004630)
1/2 Each Shallot, Finely Chopped
1/3 Cup Mascarpone Cheese
1 Tablespoon Chives, Finely Chopped
4 Cups Vegetable Oil
1 Cup All-Purpose Flour
1/3 Cup Corn Starch
1 Tablespoon Baking Powder
1/2 Teaspoon Kosher Salt
1 Cup Amber Lager
2 Ounces Plum Sauce


  1. Combine shallot, Jumbo Crab Sensations®, mascarpone, and chives in a medium bowl, season with salt. Gently fold to combine. Set aside.
  2. Heat oil to 350°F, whisk flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
  3. Working in batches of 4, 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.
  4. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and golden brown, about 4 minutes. Minimum internal temperature of 165°F. Transfer to a paper towel lined plate.
  5. Serve with a side of plum sauce.

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