Crab Beignets
By Vallery LomasPublished on June 12, 2026
Time
1¼ hours, plus 30 minutes chilling
Yield
Serves 4 to 6
Ingredients
Crab Mixture
10 ounces jumbo lump crabmeat, picked over for shells¼ cup finely chopped red onion ¼ cup all-purpose flour 3 tablespoons mayonnaise 1 tablespoon finely chopped scallion 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt ¼ teaspoon pepper Pinch cayenne pepperRemoulade
¾ cup mayonnaise 2 tablespoons ketchup 1 tablespoon drained prepared horseradish 1 tablespoon lemon juice 1 tablespoon Dijon mustard 2 tesapoons Worcestershire sauce 2 teaspoons hot sauce 1 teaspoon garlic powder 1 teaspoon onion powder ¼ teaspoon kosher salt ¼ teaspoon pepperBatter
2 quarts vegetable oil for frying¼ cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons fine-ground yellow cornmeal 1½ teaspoons baking powder 1 teaspoon kosher salt ½ cup cold seltzer 1 large eggBefore You Begin
If you can’t find fresh crab, refrigerated pasteurized crab is the next-best option.
Instructions
- Gently fold 10 ounces jumbo lump crabmeat, ¼ cup finely chopped red onion, ¼ cup all-purpose flour, 3 tablespoons mayonnaise, 1 tablespoon finely chopped scallion, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, ¼ teaspoon pepper, and pinch cayenne together in bowl. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Meanwhile, whisk ¾ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon drained prepared horseradish, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 2 teaspoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl until combined. Season with additional salt and pepper to taste. Cover and refrigerate until ready to serve.
- When ready to fry, add 2 quarts vegetable oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 375 degrees. Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Whisk ¼ cup all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons fine-ground yellow cornmeal, 1½ teaspoons baking powder, and 1 teaspoon salt together in large bowl. Add ½ cup cold seltzer and 1 large egg and whisk until smooth.
- Using 1-tablespoon measure or cookie scoop, portion chilled crab mixture into balls (mixture will be soft; handle gently).
- Working one at a time, use fork to dip each ball into batter to coat lightly, letting excess batter drip off. Carefully lower into hot oil. Repeat to make 5 to 6 fritters. Fry until golden brown, 4 to 6 minutes. Using slotted spoon, transfer to prepared rack. Season with salt to taste.
- Repeat with remaining crab mixture and batter. Serve immediately with remoulade.
for the crab mixture
for the remoulade
for the batter
Time
1¼ hours, plus 30 minutes chillingYield
Serves 4 to 6Ingredients
Crab Mixture
Remoulade
Batter
Ingredients
Crab Mixture
Remoulade
Batter
Ingredients
Crab Mixture
Remoulade
Batter
Why This Recipe Works
For a fritter with an extra-crisp crust encasing creamy-sweet crab, we handle the filling and the batter separately. We bind the jumbo lump crab with just enough mayonnaise and flour to hold its shape (along with a hit of Dijon, Worcestershire, and cayenne), then chill the mixture so it firms up and can be portioned into tidy balls without breaking down the delicate lumps. A thin batter of flour, cornstarch, and cold seltzer gets dragged across each ball just before frying, where it puffs into a delicate, crackly crust that fries up quickly enough to leave the crab inside warm and intact rather than waterlogged. Baking powder gives the coating extra lift, and a tablespoon of cornmeal lends both crunch and a faint sweetness that plays well with the crab. A punchy remoulade spiked with horseradish, hot sauce, and lemon cuts through the richness and rounds out a savory beignet that feels distinctly New Orleans.
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