Baltimore Crab Fluffs
Melanie
ingredients
- 2 cans lump crab meat (6 oz), drained
- 1/2 cup panko bread crumbs
- 2 Tb minced scallions
- 1 Tb grated lemon zes
- 3 Tb mayonnaise
- 1 Tb lemon juice
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1/8 tsp cayenne pepper
- 2 egg yolks
- 1/4 cup milk
- 1/4 cup chilled beer or club soda
- 1 tsp Old Bay Seasoning
- 1/2 cup all purpose flour
- 1 tsp baking powder
- Vegetable oil, for frying
directions
- 1
1. Combine crab meat, panko, scallions, and zest in a bowl. In a separate bowl, stir together mayonnaise, lemon juice, 1/2 tsp Old Bay Seasoning, Worcestershire sauce, mustard, and cayenne pepper. Gently fold mayonnaise mixture into crab mixture until the two are thoroughly combined. Try to avoid breaking up the crab meat.
- 2
2. Stir together egg yolks, milk, beer, and 1 tsp Old Bay for the batter in a large bowl. Sift in flour and baking powder. Stir mixture with a fork until batter is just combined. (some lumps are ok) Heat 1 inch of vegetable oil to 360 degrees.
- 3
3. Form crab mixture into balls the size of large gum balls (1 rounded Tbsp each). Working in batches, coat crab balls with batter, then use a slotted spoon to carefully lay them into hot oil. Turn fluffs frequently until they’re evenly browned, about 2 mts. Remove fluffs to a paper towel lined tray.
- 4
Serve immediately or keep warm in a 200 degree oven for up to 30 mts.
Source: Melanie
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