Blue Crab Beignets

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup cornstarch 
• 1 cup flour all-purpose
• 1 tablespoon chives fresh finely chopped
• 0.5 teaspoons kosher salt plus more
• 1 cup lager 
• 6 ounces lump crab meat fresh blue picked over
• 0.3 cup mascarpone cheese 
• 0.5 small shallots finely chopped
• 4 cups vegetable oil for frying

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• kitchen thermometer

Directions

1. Combine shallot, crabmeat, mascarpone, and chivesin a medium bowl; season with salt.Gently fold to combine. Set aside.
2. Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6".
3. Heat oil over medium-high heat until thermometer registers 375°F.
4. Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
5. Working in batches of about 4 and returning oil to 375°F 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.
6. Transfer to a paper towel-lined plate and season with salt.
7. DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.