Step 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.

Step 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).

Step 3

In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.

Step 4

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

Step 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.

Step 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.

Step 7

Serve the beignets hot with a squeeze of lemon juice.

Step 8

Enjoy!