Tuesday, 03 July 2012
- 4 tablespoons unsalted butter
- 2 shallots minced
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 4 ounces artificial crab meat, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 cup whole leaf flat-leaf parsley, for garnishing
- 1/2 teaspoons finely grated lemon zest
- a pinch of cayenne pepper
- coarse salt and freshly ground pepper to taste
- 3 large eggs
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
- 2 tablespoons large brine-packed capers, rinsed and dried, for garnishing
1. Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened, about 3 to 4 minutes.
2. Add flour, and cook, stirring constantly, for 1 minute.
3. Add milk in a slow, steady stream, stirring constantly, until mixture comes to a boil. Reduce heat to low, and cook, stirring/whisking often, until mixture has thickened, about 3 minutes.
4. Add crab meat.
5. Add minced parsley.
6. Add lemon zest and a pinch of cayenne.
7. Add Parmesan cheese. Remove from heat, and stir until combined. Season with salt and pepper.
8. Spread mixture on a rimmed baking sheet and let cool completely.
9. Set a wire rack over a rimmed baking sheet.Whisk eggs in a shallow dish.
10. Place bread crumbs in another shallow dish. We tried with regular breadcrumbs and Japanese panko.
11. Shape cooled crabmeat mixture into 1-inch balls.
12. Working with 1 ball at a time, coat in beaten egg.
13. Then, in breadcrumbs.
14. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.
15. Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. If you dont have a thermometer, drop some breadcrumbs bits into the oil and it should sizzle if the oil is hot enough.
16. Working in batches, fry crab balls, turning once, until golden brown, about 1 1/2 to 2 minutes. Adjust heat as necessary to keep oil at a steady temperature. Using a slotted spoon or wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt, if desired.
17. Reduce heat until oil reaches 350F. Fry whole leaf parsley for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. The parsley may cause the hot oil to spatter when added to the pot.
18. Fry capers for 1 minute, and using a wire-mesh skimmer to transfer to paper towels to drain. The larger the capers, the more flowerlike and crisp when fried.
19. Serve the crab puffs with the fried capers and parsley.
Would you like this recipe? Do you like crab?