Baltimore Crab Fluffs

20 ingredients
11 steps

Ingredients

  • 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

Directions

  1. 1
    Combine crab meat, panko, scallions, and zest in a bowl.
  2. 2
    In a separate bowl, stir together mayonnaise, lemon juice, 1/2 teaspoons Old Bay seasoning, Worcestershire sauce, mustard, and cayenne pepper.
  3. 3
    Gently fold mayonnaise mixture into crab mixture until the two are thoroughly combined; try to avoid breaking up the crab meat.
  4. 4
    Stir together the egg yolks, milk, beer, and 1 teaspoons Old Bay seasoning for the batter in a large bowl.
  5. 5
    Sift in flour and baking powder; stir mixture with a fork until batter is just combined. (Some lumps are OK.).
  6. 6
    Heat 1 inch of vegetable oil in a medium-sized pot over medium-high heat to 360° degrees.
  7. 7
    Form crab mixture into balls the size of large gum balls (about one rounded tablespoons each).
  8. 8
    Working in batches,coat crab balls with batter, then use slotted spoon to carefully lay them into hot oil.
  9. 9
    Turn fluffs frequently until they're evenly browned, about 2 minutes.
  10. 10
    Remove fluffs to a paper-towel-lined tray.
  11. 11
    Serve fluffs immediately, or keep them warm in a 200° degree oven for up to 30 minutes.

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