Crab Beignets
The perfect pairing for any of our vintages of Malvasia Bianca.
Ingredients
- 3 eggs
- 2 tablespoons Old Bay Seasoning
- 8 ounces lump crab meat
- ½ cup unbleached white flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup beer
- ¼ cup green bell pepper, diced
- ½ cup green onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon chopped jalapeno or serrano chiles, optional
- 2 quarts vegetable oil
Directions
In a large mixing bowl, whisk the eggs with the Old Bay Seasoning until frothy and add the crab meat to the egg mixture.
In another large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually whisk the beer, just to blend (batter will be thick). Fold into the crab mixture, along with the diced green pepper, onion, garlic, and chile, if using.
Divide the fritter mixture into 24 small portions – a heaping tablespoon or smaller for mini bites – and fry 6-8 fritters at a time in the hot oil, maintaining the temperature until the fritters turn golden brown, 3-4 minutes for each batch. Remove with a slotted spoon onto a paper towel to drain.
Plate and serve after cooling a few minutes. Enjoy with Malvasia Bianca!
Chef’s note: These fritters are best served warm just after frying with a homemade aioli tarter, or cocktail sauce, and fresh lemon wedges.
Makes 2 dozen or more.
By Chef Robin Goldstein, from her book, Simply Delicious Wine Country Recipes. Photo by Tenley Fohl.