Recipe: Mucky Duck Restaurant Crab Puffs

MUCKY DUCK RESTAURANT CRAB PUFFS

"This recipe comes from friend Victor Mayeron, owner of The Mucky Duck on Captiva Island. A great restaurateur and raconteur. " - RWW

1 teaspoon butter
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4cup finely chopped celery
1/4 cup cream sherry
1 pound crab claw meat picked over
1/2 cup plain dried breadcrumbs, divided use
1 large egg, lightly beaten
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon Old Bay Seasoning
1/3 cup mayonnaise
Canola oil for deep-trying
Cocktail sauce or Dijon mustard sauce (for serving)

Place butter in a large skillet over medium heat. When butter has melted, add onion, bell pepper, and celery and saute, stirring frequently, until vegetables are just crisp.

Add sherry and cook 2 more minutes. Remove skillet from burner and allow mixture to cool.

Place crab claw meat, 1/4 cup breadcrumbs, egg, mustard, cayenne pepper, Old Bay Seasoning, and mayonnaise in a large bowl. Stir to combine ingredients. Add onion mixture and stir to blend thoroughly.

Roll mixture into balls the size of golf balls. (If mixture is too sticky, add more crabmeat; if too dry, add a bit of mayonnaise.) Place remaining 1/4 cup breadcrumbs on a small plate. Roll crebmeat balls in crumbs to coat.

Place canola oil in deep-fat fryer per manufacturer's instructions. Heat to 375 degrees F. Drop the crabmeat balls into the oil and fry for 3 to 5 minutes or until puffs are golden.

Serve puffs with cocktail sauce or Dijon mustard sauce.

Makes 4 servings
From: The Mucky Duck on Captiva Island.
Source: Randy Wayne White's Gulf Coast Cookbook by Randy Wayne White and Carlene Fredericka Brennen