recipes

Blue crab beignets & ravigote sauce

Beignets are traditionally thought as a classic New Orleans dessert that’s rich, doughy and sweet. But what if I told you that you can have beignets for dinner? With this blue crab beignet recipe inspired by Epicurious, it’s possible. I made a ravigote sauce from Louisiana Kitchen and Culture to go as a dipping sauce for the beignets and the two were a great pair. The sauce takes away from the basic fried texture of the beignets but goes along so well with the gooey consistency of the crab that melts in the middle. I made a few changes to the recipes I found, and that is shown below. And now, you can have dessert for dinner!

Blue crab beignets ingredients:

  • Crab mixture:
    • 1/2 small shallot, finely chopped
    • 6 ounces fresh blue or other lump crabmeat, picked over
    • 2/3 cup mascarpone
    • 3 tsp white wine
    • 1 tablespoon finely chopped fresh chives
    • Kosher salt
  • Batter and frying:
    • Vegetable oil (for frying; about 4 cups)
    • 1 cup all-purpose flour
    • 1/3 cup cornstarch
    • 1 tablespoon baking powder
    • 1/2 teaspoons kosher salt plus more
    • 1 cup amber lager (add more for a less thick batter, I’d recommend 1.5-2 cups of beer, but try 1 cup first and then see after mixing)
    • A deep-fry thermometer

Blue crab beignets directions:

  1. Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside and chill until firm. This will make frying easier.
  2. Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6″. Heat oil over medium-high heat until thermometer registers 375°F.
  3. Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick but add more if you feel like it needs to be thinner).
  4. Working in batches of about 4 and returning oil to 375°F 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.

Ravigote sauce ingredients:

  • 1 cup mayonnaise 
  • juice of 2 lemons
  • 1/4 cup prepared horseradish
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 2 teaspoons chopped fresh chives
  • 1-2 pinches cayenne pepper
  • 1/2 teaspoons salt
  • 1 pinch freshly ground white pepper
  • Chef Paul Prudhomme’s Magic Seasoning Blends Seafood Magic, to taste

Ravigote sauce directions:

  1. Combine all the above ingredients in a large bowl and whisk until well combined. Transfer the sauce to a small bowl. The sauce will keep in the refrigerator for up to 2 days.

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