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.

Ingredients:

• 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

Directions:

1. 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
2. In another bowl, stir together batter ingredients. Mix with a fork until combined (lumps are ok).
3. Heat vegetable in a saucepan.
4. 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.
5. 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).

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