One day, when lump crabmeat is on sale, I will try this recipe again. For now, I used one of those faux crabmeat. The original recipe was from an old edition of Eating Well magazine. They were called Baltimore Crab Fluffs from a crab shack in Maryland. I made a few substitutions (that includes the fake crabmeat) and added more spices. These are great appetizers or even a light dinner, especially if you’ve had a huge lunch and do not feel like eating much in the evening.
- 1 cup crabmeat (fake or the real, tasty lump crabmeat)
- 1/2 cup panko breadcrumbs
- 1/4 cup spring onions
- 1 tbs grated lemon zest
- 1/4 cup mayonnaise
- 1 tbs lemon juice
- 1 tbs cajun seasoning (the original recipe called for Old Bay seasoning, dry mustard and worcesteshire sauce)
- 1/4 tsp cayenne pepper
For the batter:
- 2 egg yolks
- 1/4 cup milk
- 1/4 cup beer (or club soda), chilled
- 1/2 cup flour
- 1 tsp baking powder
- 1 tbs cajun seasoning
- vegetable oil for deep frying
- Combine crab meat, breadcrumbs, spring onions and lemon zest in a bowl. In a separate bowl, mix mayonnaise, seasonings and lemon juice. Gently fold in mayonnaise mixture into crab mixture until thoroughly combined. Set aside
- In another bowl, stir together batter ingredients. Mix with a fork until combined (lumps are ok).
- Heat vegetable in a saucepan.
- Form crab mixture into balls (about 1 inch or 1 tbs scoop). Coat crab balls with batter, one by one, then carefully lay into hot oil. Turn fluffs frequently to brown evenly, about 2 minutes. Remove and drain on paper towels.
- Serve immediately or keep warm in oven for up to 30 minutes.
Notes: You can serve with ketchup or a spicy sauce. I served this this a sauce mixture made of mayonnaise and sriracha sauce (3 tbs mayo to 1 tsp sriracha).