Maryland Crab Fluff

Name: Maryland Crab Fluff
Yield: Makes 12 fluffs
Ingredients: 10 square or 11 round, saltines, crushed fine; 1/2 cup, all-purpose flour; 1 1/2 teaspoons, Old Bay seasoning; 1/2 teaspoon, baking powder; 1/8 teaspoon, cayenne pepper; 1/2 cup, seltzer; 2 , scallions, sliced thin; 1 large, egg plus 1 large yolk; 2 tablespoons, mayonnaise; 1 tablespoon, Dijon mustard; 1 tablespoon, hot sauce; 1 pound, jumbo lump crabmeat, picked over for shells and pressed dry between paper towels; 2 quarts, peanut or vegetable oil, for frying

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Appears in Cook's Country February/March 2014

Main Courses

Fish & Seafood

What is better than a tasty crab cake? How about a tasty, deep-fried crab cake? Introducing Maryland crab fluff, the best crab cakes you’ve never had.

SERVESMakes 12 fluffs

TIME55 minutes, plus 30 minutes refrigerating

WHY THIS RECIPE WORKS

Crab cakes are traditional fare all over New England, but in Maryland they batter and deep-fry the cakes for an altogether different treat: crab fluff. Instead of coating the delicate crab mixture in a flour-heavy batter, we make a light, t...

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