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8 oz. Phillips Crab Meat
1/2 small shallot, finely chopped
1/3 cup mascarpone
1 Tbsp. finely chopped fresh chives
Kosher salt
Vegetable oil (for frying; about 4 cups)
1 Tbsp. baking powder
1/2 tsp. kosher salt plus more
1 cup amber lager

Cooking Instructions
  • Combine shallot, crab meat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
  • Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°.
  • Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl.
  • Gradually whisk in beer, just to blend (batter will be thick).
  • Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter.
  • Using a fork, toss to coat and lift from batter, letting excess drip back into bowl.
  • Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes.
  • Transfer to a paper towel-lined plate and season with salt.
  • DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.
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Lump Crab Meat

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