Dungeness Crab Beignets|
Chef Tom Black of Barking Frog
– Woodinville, WA
Adapted by StarChefs
Yield: 5-8 Servings
Michael Whisenhunt, Sous Chef,
- 1 pound Dungeness crabmeat
- 1 Tablespoon mayonnaise
- 2 Tablespoons fresh chives, finely chopped
- ½ teaspoon white pepper, freshly ground
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 Tablespoon baking soda
- 1 Tablespoon sugar
- 1 Tablespoon salt
- 2 liters sparkling mineral water, to thin batter
- Canola oil, for frying
For crab mixture:
Gently mix all ingredients in large bowl, being careful not to break
up the lumps of crabmeat. Shape into ¾ ounce balls, place
on a sheet pan and freeze until firm.
Whisk dry ingredients together in a medium bowl. Slowly whisk in
1 liter of sparkling water. Gradually add more sparkling water to
thin batter to the right consistency, similar to pancake batter.
(You can always add more water but you cannot take it back.)
Heat canola oil in deep fryer (or in a large pot filled halfway).
The temperature of the oil should be around 300 to 325°F. On
a smaller fryer, the temperature will need to be a bit higher.
Dip a frozen crab ball in batter to test the consistency. The batter
should adhere to the crab ball, but not be too thick or too runny.
Fry beignets until golden, remove from the oil and drain on paper
towels. While still hot, lightly season beignets with salt and serve
Try a lighter Grüner Veltliner such as the Nikolaihof Grüner
Veltliner “Hefeabzug” 2003