CRAB PUFFS

By sarey

Ingredients

• 2 OZ UNSALTED BUTTER
• 1/4 C MINCED SHALLOTS
• 1/4 C PLUS 2 T FLOUR
• 1-1/2 C WHOLE MILK
• 4 OZ LUMP CRABMEAT
• 1/3 C GRATED PARMESAN CHEESE
• 1 T MINCED PARSLEY
• 1/2 t FINELY GRATED LEMON ZEST
• CAYENNE PEPPER
• COARSE SALT
• GROUND PEPPER
• 3 LARGE EGGS
• 1-1/2 C FRESH BREADCRUMBS
• OIL FOR FRYING

Preparation

Step 1

MELT BUTTER IN A MED SAUCEPAN OVER MED HEAT. ADD SHALLOTS, AND COOK UNTIL SOFTENED. ADD FLOUR, AND COOK, WHISKING CONSTANTLY FOR 1 MINUTE. ADD MILK IN A SLOW, STEADY STREAM, WHISKING CONSTANTLY, UNTIL MIXTURE COMES TO A BOIL. REDUCE HEAT TO LOW AND COOK UNTIL THICKENED.

ADD CRAB, PARMESAN, PARSLEY, ZEST AND A PINCH OF CAYENNE. REMOVE FROM HEAT AND STIR UNTIL COMBINED. SEASON WITH SALT AND PEPPER. SPREAD MIXTURE ON A RIMMED BAKING SHEET, AND LET COOL COMPLETELY.

SET WIRE RACK OVER BAKING SHEET. WHISK EGGS IN A SHALLOW DISH. PLACE BREADCRUMBS IN ANOTHER SHALLOW DISH. SHAPE COOLED CRABMEAT MIXTURE INTO 1 INCH BALLS. COAT IN BEATEN EGG, THEN IN CRUMBS. TRANSFER TO RACK, LET STAND AT ROOM TEMP FOR 30 MINUTES.

HEAT OIL UNTIL IT REACHES 375. FRY CRAB BALLS, TURNING ONCE UNTIL GOLDEN BROWN. PLACE ON PAPER TOWELS TO DRAIN AND IMMEDIATELY SEASON WITH SALT.