How To Make Crab Puffs
Rich and creamy crab puffs are given a fresher flavor with some added parsley and capers. These bite-sized goodies are a great party starter.
Melt butter in a medium saucepan over medium 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, whisking often, until mixture has thickened.
Add crabmeat, Parmesan, minced parsley, lemon 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 a wire rack over a rimmed baking sheet. Whisk eggs in a shallow dish. Place breadcrumbs in another shallow dish. Shape cooled crabmeat mixture into 1-inch balls.
Working with 1 ball at a time, coat in beaten egg, then in breadcrumbs. Transfer to rack. Repeat with remaining balls. Let stand, uncovered, at room temperature for 30 minutes.
Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees F. Working in batches, fry crab balls, turning once, until golden brown. (Adjust heat as necessary to keep oil at a steady temperature.)
Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt. Reduce heat until oil reaches 350 degrees F.
Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain.
Sprinkle puffs with capers and parsley. Serve warm.
- Calories: 163.60kcal
- Fat: 8.57g
- Saturated Fat: 4.04g
- Trans Fat: 0.17g
- Monounsaturated Fat: 2.83g
- Polyunsaturated Fat: 0.97g
- Carbohydrates: 14.17g
- Fiber: 0.92g
- Sugar: 2.73g
- Protein: 7.34g
- Cholesterol: 70.48mg
- Sodium: 258.67mg
- Calcium: 107.84mg
- Potassium: 131.51mg
- Iron: 1.18mg
- Vitamin A: 72.86µg
- Vitamin C: 1.18mg
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