Name: Maryland Crab Fluff
Total time: 1 h 25 min
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

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, tempura-like batter from seltzer and baking powder and mix it right into the crab. Saltine crumbs, egg, and a touch of mayo help bind the mixture, while Old Bay, scallions, Dijon, and hot sauce are classic flavorings. We use a greased measuring cup to drop dollops of the fluff into hot oil, where they fry up brown and crispy in just minutes.

Before You Begin

You can buy jumbo lump crabmeat fresh or pasteurized; the latter is slightly cheaper. Our favorite pasteurized crabmeat is Phillips Premium Crab Jumbo. Serve fluff with cocktail or tartar sauce.

Instructions

Whisk crushed saltines, flour, Old Bay, baking powder, and cayenne together in large bowl. Whisk seltzer, scallions, egg and yolk, mayonnaise, mustard, and hot sauce into saltine mixture until combined. Gently fold crabmeat into batter until well combined. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 350 degrees.

Spray 1/4-cup dry measure with vegetable oil spray. Place 6 packed scoops of crab mixture in hot oil, using spoon to help dislodge batter from dry measure. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry until deep golden brown and hot throughout, about 5 minutes. Transfer crab fluff to paper towel–lined side of rack and let drain for 1 minute, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining crab mixture. Serve.