Using a slotted spoon, transfer beignets to paper towel–lined plate; season with salt. Repeat process with remaining crab mixture and batter, letting oil return to 375°F between batches.

When we say this is our best breakfast casserole, you'd better believe we mean it. Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked ...