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

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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