I love these for a meal or as appetizers !
•1 lb blue crab meat or any good-quality crab meat (cooked)
•2 large eggs
•1 cup real mayonnaise
•2 tbsp Creole mustard or, coarse grain mustard
•2 tsp fresh lemon juice
•1/4 cup thinly sliced scallions
•1/4 cup finely diced red onion
•1 1/2 tsp Kosher salt
•1/2 tsp black pepper
•Pinch cayenne pepper
•1 cup Panko bread crumbs
•Canola or vegetable oil for frying
•1 cup White Remoulade Sauce (Recipe Below)
Put the crab meat in a bowl and pick it out of the shells with your hands.
At least do this twice.
Whisk the eggs in a medium bowl until they are foamy and light. Then whisk in the mayonnaise and mustard.
Add the lemon juice, scallions, red onion, salt, black pepper, and cayenne with a spoon.
Fold in the Panko, and then gently fold in the crab meat so it doesn’t get too broken up.
The batter should be just thick enough that when you fry it, it barely stays together.
Put it in the fridge for at least an hour to help it get firmer.
Heat 2 inches of canola oil to 350°F in a large, deep pan or pot.
Using two medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry for 1 to 2 minutes, until the outside is a nice golden brown color.
Put the bites on a plate lined with paper towels using a slotted spoon.
Repeat with the rest of the batter, frying it in batches so that the pan doesn’t get too full.
If you want, you can keep the cooked bites warm in an oven set to 200°F.
White Remoulade Sauce goes well with this.
REMOULADE SAUCE WHITE
• 1/4 cup finely chopped yellow onion • 1/4 cup finely chopped scallions • 1/2 lemon’s zest and juice • 1/2 tsp Worcestershire sauce
• 1 cup real mayonnaise of good quality
•Put all the ingredients in a bowl and put it in the fridge for at least 30 minutes or up to 8 hours to let the flavors blend.