Crabmeat Beignets

1/2 pound Mascarpone cheese
1 Egg
1 pound Fresh lump crab meat, picked for shells
1 Tbsp Chives, chopped
1 tsp Old Bay seasoning
1 tsp Salt
1 tsp Freshly ground black pepper
Zest of 1 lemon
Peanut oil for frying

For the Batter:
2 cups All-purpose flour
1 Tbsp Baking powder
1 Tbsp Old Bay seasoning
1 Tbsp Kosher salt
1/2 Tsp Cayenne pepper
1 – 12 ounce beer

Heat enough oil in a large cast iron skillet to fill ½ inch up the sides to 350.

Mix all ingredients until thoroughly combined and form into golf ball size spheres and refrigerate

Combine dry ingredients in a mixing bowl. Stir in beer.

Coat each beignet in the beer batter and place in the hot oil, turning as needed until completely browned. Drain on paper towels and serve with Seafood Remoulade Sauce.