Prep: 30 minutes plus 1 hour wait
Cook: 3 minutes per batch
Makes: 16 2-inch cakes
These little puffs are crabcakes fried into a crunchy jacket, which keeps the crabmeat moist. Tartar sauce optional.
1 pound jumbo lump meat crab, drained of any liquid, any stray shell shards removed
2/3 cup finely chopped green onions
Finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
1/4 cup fresh breadcrumbs
2 eggs, separated
1 cup beer
1 cup flour
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/4 teaspoon ground cayenne
1. Shape: To make crabcakes, combine all ingredients and mix gently with a fork. Press firmly into 16 cakes, each 2 inches in diameter (or make 32 1-inch diameter baby cakes). Cover with plastic, and chill 1 hour (or more).
2. Mix: To make batter, beat egg whites to sturdy peaks. Whisk together remaining ingredients (including yolks). Fold in egg whites. Cover and set aside, 1 hour.
3. Fry: Pour oil to a depth of 2 inches in a deep cast-iron skillet or Dutch oven. Heat to 350 degrees. Set one cake on a slotted spoon. Dip cake in batter, then slide it into the hot oil. Repeat, frying a few at a time until golden brown, turning once, about 3 minutes total for 2-inch cakes, 2 minutes for 1-inch cakes. Lift out with a clean slotted spoon. Drain on paper towels. Enjoy hot.