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. Step
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. Step
In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
4. Step
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Step
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. Step
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. Step
Serve the beignets hot with a squeeze of lemon juice.
