Crab stuffed beignets are a luxurious twist on a classic New Orleans treat, bringing together the fluffy dough of a traditional beignet with the rich, flavorful combination of crabmeat and spices. This recipe from Louisiana Cookin.offers the perfect marriage of a savory seafood filling and the delicate sweetness of the beignet dough, making it an unforgettable appetizer or party dish. With influences from the heart of Cajun and Creole cuisine, these beignets carrythe spirit of the Gulf Coast, balancing richness with a hint of spice and a zest of lemon to brighten the palate.
Ingredients:
- ½ pound crabmeat, picked free of shell
- 4½ cups bread flour, divided, plus more for dusting
- 2¼ teaspoons of yeast
- 1 (8-ounce) package cream cheese, room temperature
- 1⅓ cups whole milk, plus more if necessary
- 2⅓ cups unsalted butter, room temperature and divided
- 1 large egg
- 1 bunch green onions, thinly sliced
- 2 teaspoons minced garlic
- 3 tablespoons chopped fresh parsley
- Zest of ½ lemon
- Juice of ½ lemon
- 3 tablespoons plus 2 teaspoons warm water
- Olive oil, for cooking
- 1½ teaspoons sugar
- Hot sauce and Creole or Cajun seasoning, to taste
- 1 teaspoon kosher salt, plus more to taste
- Ground black pepper, to taste
- Flaked sea salt
Directions:
- In a medium mixing bowl, combine ¼ cup of bread flour, 3 tablespoons plus 2 teaspoons of warm water, and yeast. Whisk the mixture until smooth and set it aside for 20 minutes. This sponge will develop a frothy texture as the yeast activates, creating the foundation for the beignet dough.
- While the sponge is resting, place ⅓ cup of unsalted butter, whole milk, the large egg, sugar, kosher salt, and the remaining 4¼ cups of bread flour into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the ingredients are just combined, scraping down the sides as necessary. Once most of the butter is incorporated but a few larger chunks remain, you’re ready to proceed.
- After 20 minutes, the sponge will be ready to add to the butter-flour mixture. Mix everything on low speed, scraping the sides of the bowl to ensure full incorporation. Flour your hands generously and scrape any dough off the paddle attachment.
- Switch to the dough hook attachment, and knead the dough on low speed for about 3 minutes. The dough will be sticky, so be sure to keep your hands floured. After 3 minutes, pull the dough off the hook and continue kneading on medium-low speed for another 3 minutes, or until the dough becomes smooth and elastic.
- Lightly grease the bottom and sides of a large bowl and place the dough inside. Spray the top with cooking spray and cover the bowl tightly with plastic wrap. Allow the dough to proof at room temperature for about 2 hours, or until it doubles in size.
- In a large skillet, heat olive oil over medium-high heat. Add the green onions, garlic, and a pinch of kosher salt and ground black pepper. Cook for about 2 minutes, stirring constantly, until the onions have softened but still retain their vibrant green color. Gently stir in the crabmeat and warm it through before adding the room-temperature cream cheese. Mix until everything is well-combined and creamy. Transfer the filling to a bowl, folding in the lemon zest, fresh parsley, hot sauce, and Creole or Cajun seasoning. Place the filling in the refrigerator to cool slightly.
- After the dough has doubled in size, punch it down on a well-floured surface. Roll it out to a ½-inch thickness using a rolling pin, ensuring evenness. Use a floured pizza cutter to square off the sides of the dough, and then cut it into 3-inch strips. Cut the strips into 3-inch squares and transfer the dough pieces to a flour-dusted sheet tray. Allow them to rest for 10 minutes. If desired, the dough can be refrigerated for up to 24 hours—just make sure to bring it back to room temperature before frying.
- While the dough rests, clarify the remaining 2 cups of butter by melting it over low heat in a medium pot. Skim off any white foam that rises to the surface, and carefully ladle out the clear, golden butter, leaving the milk solids behind. Add lemon juice, kosher salt, and black pepper to taste. Set aside for dipping.
- Preheat your deep fryer to 375°F. Work in batches to fry the dough squares, ensuring they have enough space to puff up. Fry each batch for about 3 minutes, turning once until golden brown. Drain on paper towels and sprinkle with flaked sea salt.
- Once the beignets are warm but manageable, use a sharp knife to cut a small slit into the side of each one. Fill a pastry bag fitted with a ½-inch piping tip with the crab mixture and carefully fill each beignet. Serve them hot with clarified butter for dipping.
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