Mardi Gras is the best party in America and Louisiana is the home for Mardi Gras. It can be traced back to medieval times and it was first celebrated in the U.S. about 60 miles south of New Orleans on March 2 1699 (https://www.mardigrasneworleans.com/history/), 19 years before the city of New Orleans was even established.

This year, Mardi Gras will be celebrated on February 25th, 2020. Mardi Gras actually means Fat Tuesday and reflects the end of Carnival that started January 6th, Epiphany. After days of celebration and parades, it is the last night of Carnival and is celebrated across the city and the state with extravagant balls and eating rich, fatty foods before the start of Ash Wednesday that starts the season of Lent.

Here in Michigan, we celebrate Fat Tuesday by eating delicious, incredibly calorie-dense paczkis (400 – 500 calories). This is the Polish tradition of the last hurrah before giving up all the fatty, decadent foods and go into the Lenten season.

While I would absolutely LOVE to run away to New Orleans to celebrate Mardi Gras in the Garden District, don’t weep for me, I’ll be in Michigan eating paczkis.

And, in honor of Mardi Gras too, we’re also going to don our Mardi Gras beads and masks and  treat ourselves to blue crab beignets and a few bourbon milk punch cocktails. This blue crab beignet recipe comes from Justin Devillier of La Petite Grocery in New Orleans and is featured on the Garden & Gun website.

  INGREDIENTS:

1/2 small shallot, finely chopped
6 oz. fresh blue crabmeat, picked over
1/3 cup mascarpone
1 tbsp. finely chopped fresh chives
Kosher salt, to taste
Vegetable oil for frying (about 4 cups, more if needed)
1 cup all-purpose flour
1/3 cup cornstarch
1 tbsp. baking powder
1/2 tsp. kosher salt, plus more
1 cup amber lager

When ready to fry, pour oil into a Dutch oven or saucepan fitted with a clip-on deep-fry thermometer to a depth of at least 3 inches. Heat oil over medium-high heat until temperature registers 375°.

Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 tsp. salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

Measure one heaping tbsp. crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat, then lift from batter, letting excess drip back into the bowl. Working in batches of about four and returning oil to 375° each time, carefully lower beignets into oil to avoid crowding. Fry, turning occasionally, until crisp and deep golden brown, about four minutes. Transfer to a paper towel-lined plate to drain and season with salt.