Prep
12 min
Total
3 hrs 16 min
INGREDIENTS
- 1.5 cups lump crab cleaned
- 1/3 cup mascarpone
- 1 tablespoon chopped chives
- 1/4 teaspoon Dijon mustard
- 1 pinch lemon zest
Batter
- 6 cups vegetable oil
- 1 cup all purpose flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 1 large pinch salt
- 1 cup favourite beer
METHOD
Special tools: deep fryer thermometer
- Combine crab, mustard, mascarpone, lemon zest, chives into a medium bowl and softly fold ingredients together.
- Roll into 1/2 oz balls and chill
- Bring vegetable oil up to 375 in a large pot.
Batter
- Whisk flour, cornstarch, baking powder and salt together. Slowly add beer and bring it all together.
- Drop crab into batter and remove with a fork. Gently lower into hot oil. Fry for a couple minutes and rotate for a couple more. Remove onto paper towel and season with salt.
- Serve with a citrus aioli and a wedge of lemon.