BALTIMORE CRAB FLUFFS
Given how delicious crab fluffs are, it's a surprise that they remain virtually unknown outside of Maryland (unlike the über-popular crab cake). Truly addictive crab fluffs are about two things -- sweet crab meat and crispy batter! Serve these little morsels at your next party with lemon wedges, tartar sauce or white horseradfsh and ketchup, and these fluffs will be gone so fast you'll wish you had made more of them!.;) CuisineAtHome, Issue 74, April 2009.
Provided by Manami
Categories < 60 Mins
Time 45m
Yield 16-18 fluffs
Number Of Ingredients 18
Steps:
- 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 360º 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 200º degree oven for up to 30 minutes.
Nutrition Facts : Calories 73.1, Fat 2.1, SaturatedFat 0.5, Cholesterol 41, Sodium 156.1, Carbohydrate 7, Fiber 0.3, Sugar 0.5, Protein 6.1
BALTIMORE RAVENS RAGIN' CRAB BALLS
I love crab! These are perfect for a party, starter or just a snack. Crab is rather expensive... this is my way of being frugal and still being able to enjoy these lil' delites. You won't find alot of filler in my balls. I want you to enjoy the crab! I made these for my Homeowners Annual meeting 10/22/2011. These babies...
Provided by Sherri Williams
Categories Other Sauces
Time 15m
Number Of Ingredients 21
Steps:
- 1. combine ingredients 1-9. add 1/3 of the bread crumbs.
- 2. fold ingredients together
- 3. on a large plate combine remaining bread crumbs and parsley. form the crab mixture into 1 1/2 inch balls. roll balls in the bread crumbs and parsley mixture.
- 4. deep fry at 320 degrees for 3 minutes or until golden brown
- 5. remove and drain oil
- 6. serve with spicy crab sauce
BALTIMORE-STYLE CRAB CAKES
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
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