You may also like
Categories:
mixture lump crabmeat breadcrumbs scallions lemon zest mayonnaise lemon juice Bay seasoning Worcestershire sauce mustard cayenne pepper hot sauce egg yolks milk chilled beer all-purpose baking powder vegetable oil
Viewed: 30 - Published at: 8 years agoIngredients
- FOR THE CRAB MIXTURE
- 12 ounces pasteurized lump crabmeat, drained (about 1/2 lb. meat)
- 1/2 cup panko breadcrumbs
- 2 tablespoons minced scallions
- 1 tablespoon grated lemon zest
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon hot sauce, that's up to you (less (or more)
- FOR THE BATTER
- 2 egg yolks
- 1/4 cup milk
- 1/4 cup chilled beer (we used beer!) or 1/4 cup club soda (we used beer!)
- 1 teaspoon Old Bay Seasoning
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- vegetable oil
Method
- Combine crab meat, panko, scallions, and zest in a bowl.
- In a separate bowl, stir together mayonnaise, lemon juice, 1/2 teaspoons 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.
- Stir together the egg yolks, milk, beer, and 1 teaspoons Old Bay seasoning 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 in a medium-sized pot over medium-high heat to 360° degrees.
- Form crab mixture into balls the size of large gum balls (about one rounded tablespoons each).
- Working in batches,coat crab balls with batter, then use slotted spoon to carefully lay them into hot oil.
- Turn fluffs frequently until they're evenly browned, about 2 minutes.
- Remove fluffs to a paper-towel-lined tray.
- Serve fluffs immediately, or keep them warm in a 200° degree oven for up to 30 minutes.
