The main dish for the Gilmore Park Church Community Kitchen is a seafood dish. It’s a Crab Puff recipe from Martha Stewart.
These Crab Puff will be a family favourite especially with kids. They are crunchy on the outside and creamy.
- 4 tablespoons unsalted butter
- 2 shallots minced
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 4 ounces artificial crab meat, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 cup whole leaf flat-leaf parsley, for garnishing
- 1/2 teaspoons finely grated lemon zest
- a pinch of cayenne pepper
- coarse salt and freshly ground pepper to taste
- 3 large eggs
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
- 2 tablespoons large brine-packed capers, rinsed and dried, for garnishing
Source: Martha Stewart
|Melt butter in a medium saucepan over medium heat.
Add shallots, and cook until softened, about 3 to 4 minutes.
Add flour, and cook, stirring constantly, for 1 minute.
|Add milk in a slow, steady stream, stirring constantly, until mixture comes to a boil.
Reduce heat to low, and cook, stirring/whisking often, until mixture has thickened, about 3 minutes.
|Add crab meat, minced parsley, lemon zest, a pinch of cayenne and Parmesan cheese.
Remove from heat and stir until combine.
Season with salt and pepper to taste.
|Spread mixture on a rimmed baking sheet and let cool completely.
|Set a wire rack over a rimmed baking sheet.
Whisk eggs in a shallow dish.
Place bread crumbs in another shallow dish. We tried with regular breadcrumbs and Japanese panko.
Shape cooled crab meat mixture into 1-inch balls.
Working with 1 ball at a time, coat in beaten egg.
|Then, in breadcrumbs.
|Transfer to rack.
Repeat with remaining balls.
Let stand, uncovered, at room temperature for 30 minutes.
|Heat 4 inches of oil in a large, heavy pot until it reaches 375 degrees. If you dont have a thermometer, drop some breadcrumbs bits into the oil and it should sizzle if the oil is hot enough.
Working in batches, fry crab balls, turning once, until golden brown, about 1 1/2 to 2 minutes. Adjust heat as necessary to keep oil at a steady temperature. Using a slotted spoon or wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt, if desired.
|Reduce heat until oil reaches 350F. Fry whole leaf parsley for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. The parsley may cause the hot oil to spatter when added to the pot.
Fry capers for 1 minute, and using a wire-mesh skimmer to transfer to paper towels to drain.
The larger the capers, the more flowerlike and crispy when fried.
Serve the crab puffs with the fried capers and parsley.