Ingredients
- 6 tablespoon unsalted butter
- 1 cup chicken stock
- 1 cup bread flour
- 1/4 teaspoon freshly grated nutmeg
- 4 teaspoon eggs
- 3/4 cup gruyere cheese, grated
- 1/4 cup parmigiano-reggiano cheese, grated (plus extra for dusting the finished beignets)
- 1 1/2 tablespoon fresh chives
- 1/2 pound alaska crab meat
Preparation
Baking Directions:
Add the canola oil to an electric deep fryer or deep sided saucepan about half way up.
Bring the oil to 350 degrees F.
In a heavy bottomed saucepan, combine the butter, chicken stock, and salt and bring this mixture to a boil.
Remove the saucepan from the heat and add in the bread flour and ground nutmeg.
Using a sturdy wooden spoon, stir until the dough is formed and is smooth and shiny.
Return the pan to the heat and stir constantly until the mixture comes away from the sides of the pan, about 2 minutes.
Add in the eggs, one at a time, mixing thoroughly after each addition.
Add in the grated cheese, pepper to taste, and the minced chives.
Fold in the crab meat.
Drop the dough by tablespoons into a small deep fryer (or a saucepan filled half-way with oil).
Remove the beignet with a slotted mesh spoon after 2-3 minutes and golden brown.
Drain the beignets on paper toweling.
Sprinkle with medium-grain sea salt and the extra parmigiano-reggiano.
