Crab Puffs Recipe

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.