Crab and Apple Beignets

Download a printable PDF version of this Crab and Apple Beignets recipe.

Courtesy of
Chip Ulbrich, Chef/Partner
Bateaux Restaurant
Beaufort, SC
Reservations 843.379.0777

YIELD: 75 pieces
INGREDIENTS:
2 cups water
½ lb. butter
¼ tsp nutmeg
1 tsp salt
2 ¼ cups bread flour
8  eggs

METHOD:
1. In a sauce pan heat butter, water, nutmeg, and salt.
Melt butter and bring to a boil, remove from heat.

2. All at once add flour and stir with a wooden spoon till incorporated.

3. Return to heat and stir constantly till dough comes away
from the sides and is quite smooth, approximately 2-3 mins.

4. Remove from heat and let rest for 1-2 minutes.

5. Stir in half of the eggs all at once and stir till combined.

6. Add remaining eggs one at a time, adding the next when the previous is incorporated.

7. Set aside to cool.

To this recipe add:
8 oz lump crab meat
1  large Granny Smith apple, very finely diced
¼ cup shredded parmesan
1 bunch scallions, sliced
1 Tbs chopped garlic
¼ cup chopped parsley
¼ tsp cayenne pepper
to taste salt and pepper

Mix well and drop into 350* oil by the small spoonful and cook till golden and light.

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