Blue Crab Beignets | Louisiana Kitchen & Culture

Ingredients

• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons corn starch
• 1 tablespoon baking powder
• pinch of salt
• pinch of pepper
• 1 cup Abita amber beer
• vegetable oil for frying as needed
• 1/2 cup Louisiana blue crab meat, picked through for shells
• 1/2 cup mascarpone cheese
• 1/4 cup chives
• 1 shallot, very small diced
• 2 teaspoons salt