Delaware Crab Puffs
From Fenwick Island Lighthouse in Fenwick Island, Delaware.
1 cup all-purpose flour
1 cup crushed Ritz crackers
3 teaspoons
baking powder 1/2 teaspoon
salt 1/2 teaspoon
powdered mustard 1/8 teaspoon
cayenne pepper 1 teaspoon
onion powder 1/4 teaspoon
garlic powder 1/2 cup mayonnaise
3/4 cup milk
1 egg, slightly beaten
1 pound crabmeat
vegetable shortening, for frying
Lemon Mayonnaise, for serving
Mix together the flour, crackers, baking powder, salt, mustard, cayenne, onion powder, and garlic powder in a bowl. Using a different bowl, mix together the mayonnaise, milk, egg, and crabmeat.
Blend the wet ingredients into the dry ingredients; do not overmix. Allow the batter to rest for 5 minutes.
Preheat the oven to 200°F. Puffs may need to be cooked in batches, and they can be kept warm in the oven.
Heat 1/2 inch of vegetable shortening in a heavy pot over medium-high heat to 360°F.
Spoon walnut-sized portions of batter into the hot oil, being careful not to overcrowd the pan. Cook for 2 to 3 minutes per side, turning over once, until golden brown.
Drain on rack. Keep finished puffs warm in the oven white the rest are cooking. Serve hot, with Lemon Mayonnaise on the side.
