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. Serve hot.

Butter each baguette slice and stand up the slices in the prepared baking dish. Using a spoon, tuck the crab mixture evenly between the slices of bread. In a bowl, whisk the eggs with the milk ...