Ingredients
2ozunsalted butter
¼cupshallot
¼cupall purpose flour,(plus 2 tbsp)
1½cupswhole milk
4ozlump crab meat
1ozparmesan cheese
1tbspfresh flat leaf parsley,minced, (plus ¼ cup whole leaves)
½tsplemon zest,finely grated
cayenne pepper
coarse salt and freshly ground pepper
3large eggs
1½cupsfresh breadcrumbs
vegetable oil
2tbsplarge capers,brine-packed
Preparation
Melt butter in a medium saucepan over medium heat. Add shallots, and cook until softened. Add flour, and cook, whisking constantly, for 1 minute.
Add milk in a slow, steady stream, whisking constantly, until mixture comes to a boil. Reduce heat to low, and cook, whisking often, until mixture has thickened.
Add crabmeat, Parmesan, minced parsley, lemon zest, and a pinch of cayenne. Remove from heat, and stir until combined. Season with salt and pepper. 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 breadcrumbs in another shallow dish. Shape cooled crabmeat 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 F. Working in batches, fry crab balls, turning once, until golden brown. (Adjust heat as necessary to keep oil at a steady temperature.)
Using a wire-mesh skimmer, transfer crab puffs to paper towels to drain, and immediately season with salt. Reduce heat until oil reaches 350 degrees F.
Fry capers for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain. Fry parsley leaves for 1 minute, and using a wire-mesh skimmer, transfer to paper towels to drain.
Sprinkle puffs with capers and parsley. Serve warm.
