Crab Fluff

Video Description

Chef Frank this regional favorite and throw back recipe, the long forgotten crab fluff. INGREDIENTS INGREDIENTS…crab cake 1 pound lump crab meat 1 c. mayo 1/4 c. plain bread crumbs 1 TBSP Old Bay 2 tsp yellow mustard 2 tsp Worcestershire 1 egg 2 TBSP freshly minced parsley 1TBSP lemon juice INGREDIENTS…fluff 1 1/2 c. all purpose flour 2 tsp baking powder 1 tsp old bay 2 eggs 2 tsp mayo about 1 c. milk Oil for frying Crab Mix Combine 1 cups mayo, 1 TBSP FRESH lemon juice. 1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay. Crab meat prep 1. Drain crab, remove moisture by gently squeezing the crab meat. 2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley, 3. Add 1/2-3/4 cup of crab. Start with 1/2 cup first to make sure they don't get too wet. 4. Combine gently with YOUR HANDS, try to keep your lumps in tact. 5. Form crab cakes by gently rolling and tossing the crab meat with your hand. 6. Bake in for 12-15 minutes at 400 degrees 5-7 minutes. To brown the top place under broiler for 1-2 minutes. Crab Fluff Prep 1. In large bowl mix flour, baking powder and old bay. 2. In small bowl combine eggs and mayo. 3. Add egg mixture to flour mixture. Slowly stir in milk until batter is consistency of medium pancake batter. 4. Coat crab balls with batter one at a time. Drop gently into 325 degree vegetable oil. Cook 4-5 minutes, or until brown. 5. When done place on a paper towel to absorb excess oil.