Baltimore Crab Fluffs Recipes

BALTIMORE CRAB FLUFFS

Steps:

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

ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND

Steps:

• Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
• Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
• Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
• After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
• Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
• Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
• Drain on paper towel and serve.

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Steps:

• Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
• Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• Let the mixture sit for 2-3 minute.
• before forming the cakes.
• Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• Do NOT pack the mixture too firmly.
• The cakes should be as loose as possible, yet still hold their shape.
• Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• Chill for at least 1 hour.
• To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
• Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• on each side.
• Remove with a slotted utensil to a paper towel to drain.
• To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• total cooking time.
• Serve at once with tartar sauce on the side.
• Makes 4 servings.