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Spicy Crab Beignets

Under 30 minutes


for 10 servings

Crab Mixture

  • 6 oz fresh lump crab meat (180 g)
  • ¼ cup mayonnaise (60 g)
  • 2 tablespoons shallot, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 serrano pepper, seeded and finely chopped
  • 2 teaspoons McCormick® Paprika
  • ½ teaspoon kosher salt
  • 1 lemon, zested


  • 4 cups vegetable oil (960 g), for frying
  • 2 large eggs
  • 1 cup amber lager-style beer (240 mL)
  • 1 cup all purpose flour (125 g)
  • ¼ cup cornstarch (25 g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • lemon wedge, for serving

Special Equipment

  • deep fry thermometer

Nutrition Info

  • Calories 908
  • Fat 91g
  • Carbs 15g
  • Fiber 5g
  • Sugar 0g
  • Protein 7g

Estimated values based on one serving size.


  1. Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
  2. Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
  3. In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
  4. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
  6. Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel–lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
  7. Serve the beignets hot with a squeeze of lemon juice.
  8. Enjoy!
Spicy Crab Beignets