Kirsten prepared Alaska king crab beignets when she appeared on NBC’s TODAY show.
Variations for baked gougère and poached dumplings are included below.
Alaska King Crab Beignets
Author: Kirsten Dixon
- Canola oil for frying
- 6 tablespoons unsalted butter
- 1 cup chicken stock
- Pinch of salt
- 1 cup bread flour
- ¼ teaspoon freshly grated nutmeg
- 4 eggs
- ¾ cup Gruyere cheese, grated
- ¼ cup Parmigiano-Reggiano cheese, grated (plus extra for dusting the finished beignets)
- Freshly ground pepper
- 1½ tablespoons fresh chives
- ½ pound Alaska crabmeat
- Add the canola oil to an electric deep fryer or deep-sided saucepan about half way up. Bring the oil to 350 degrees.
- 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 crabmeat.
- 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.
For the baked gougère: Quenelle or pipe some of the dough onto a parchment-lined baking sheet. Place the gougères about 1 inch apart for room to rise. Put the baking sheet into the oven preheated to 400 degrees F. and bake for 10 minutes. Reduce the heat to 325 degrees F. and continue to bake for another 10-15 minutes (this will vary depending on how large or small your puffs are). They should be golden brown and sound hollow when tapped. For the poached dumplings: Bring about 4 cups of chicken stock, vegetable stock, or water to a boil. Reduce the heat to just below a simmer (between 160 to 185 degrees F.) Allow the dumplings to poach for about 2 minutes. The dumpling should be firm and cooked through. Remove the dumpling from the liquid and place into desired soup.