Baltimore Crab Fluffs Recipe

Name: Baltimore Crab Fluffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRAB MIXTURE; 12 ounces pasteurized lump crabmeat, drained (about 1/2 lb. meat); 1/2 cup panko breadcrumbs; 2 tablespoons minced scallions; 1 tablespoon grated lemon zest; 3 tablespoons mayonnaise; 1 tablespoon lemon juice; 1/2 teaspoon Old Bay Seasoning; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon dry mustard; 1/8 teaspoon cayenne pepper; 1/2 teaspoon hot sauce, that's up to you (less (or more); FOR THE BATTER; 2 egg yolks; 1/4 cup milk; 1/4 cup chilled beer (we used beer!) or 1/4 cup club soda (we used beer!); 1 teaspoon Old Bay Seasoning; 1/2 cup all-purpose flour; 1 teaspoon baking powder; vegetable oil

Servings: persons

FOR THE CRAB MIXTURE
12 ounces pasteurized lump crabmeat, drained (about 1/2 lb. meat)
1/2 cup panko breadcrumbs
2 tablespoons minced scallions
1 tablespoon grated lemon zest
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon hot sauce, that's up to you (less (or more)
FOR THE BATTER
2 egg yolks
1/4 cup milk
1/4 cup chilled beer (we used beer!) or 1/4 cup club soda (we used beer!)
1 teaspoon Old Bay Seasoning
1/2 cup all-purpose flour
1 teaspoon baking powder
vegetable oil

1
Combine crab meat, panko, scallions, and zest in a bowl.
2
In a separate bowl, stir together mayonnaise, lemon juice, 1/2 teaspoons Old Bay seasoning, Worcestershire sauce, mustard, and cayenne pepper.
3
Gently fold mayonnaise mixture into crab mixture until the two are thoroughly combined; try to avoid breaking up the crab meat.
4
Stir together the egg yolks, milk, beer, and 1 teaspoons Old Bay seasoning for the batter in a large bowl.
5
Sift in flour and baking powder; stir mixture with a fork until batter is just combined. (Some lumps are OK.).
6
Heat 1 inch of vegetable oil in a medium-sized pot over medium-high heat to 360u00b0 degrees.
7
Form crab mixture into balls the size of large gum balls (about one rounded tablespoons each).
8
Working in batches,coat crab balls with batter, then use slotted spoon to carefully lay them into hot oil.
9
Turn fluffs frequently until they're evenly browned, about 2 minutes.
10
Remove fluffs to a paper-towel-lined tray.
11
Serve fluffs immediately, or keep them warm in a 200u00b0 degree oven for up to 30 minutes.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CRAB MIXTURE, 12 ounces pasteurized lump crabmeat, drained (about 1/2 lb. meat), 1/2 cup panko breadcrumbs, 2 tablespoons minced scallions, and more.

Yes, Baltimore Crab Fluffs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baltimore Crab Fluffs

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