A delightful way to kick-start your next party is to bring out a tray filled with these crunchy and scrumptious cheesy crab puffs. They turn delightfully crunchy and golden brown when deep-fried and taste amazing when served right away after frying. On your next party, try serving these crab puffs with soup for a wonderful start to the celebration.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yield: 2 dozen
Shallot, minced – ¼ cups
All purpose flour – ¼ cups + 2 tablespoons
Whole Milk – 1½ cups
Unsalted butter – 4 tablespoons
Crabmeat – 4 ounces
Parmesan cheese, grated – 1/3 cup
Flat-leaf parsley, minced – 1 tablespoon
Parsley, whole – ¼ cup (for garnishing)
Lemon Zest – ½ teaspoon
Eggs – 3
Fresh breadcrumbs – 1½ cups
Salt, ground pepper and cayenne pepper – to taste
Brine-packed capers, dried – 2 tablespoons
Vegetable oil – to fry
Heat a medium sized saucepan on medium heat and melt the butter in it. Next add shallots and cook for 3-4 minutes till they become soft.
Next add the flour and whisk continuously for a minute till it is cooked completely.
Now add milk slowly to the mixture while whisking constantly and continue cooking till everything comes to a boil. After this, reduce the head and continue cooking till the mixture thickens up. This should take around 3 minutes.
Now add the parmesan cheese, crabmeat, lemon zest, cayenne pepper and minced parsley. Remove the pan from the heat and stir well till everything is well combined. Season it with pepper and salt.
Spread the prepared mixture on a baking sheet and allow it to cool down completely. You can even prepare the mixture in advance and store in the refrigerator for a day.
Place a wire rack on top of the baking sheet. Whisk the eggs inside a shallow bowl. Place the breadcrumbs in a separate shallow dish. Shape the crabmeat mixture in the shape of a small ball, coat it with the beaten egg and then roll in the breadcrumbs. Repeat the same with all the balls until you use up all the mixture.
Transfer all the prepared balls to the wire rack and allow them to stand at room temperature uncovered for a minimum of 30 minutes.
Now heat up enough oil in a deep bottomed pot to a temperature of 375 degrees. Now fry all the crab balls in batches till they all turn golden brown. Now transfer them on top of paper towels to drain the excess all and season with salt immediately.
Now fry the capers in the same oil for a minute and then transfer them to the paper towels as well. Finally sprinkle the capers and parsley on top of the prepared crab puffs and serve warm.