Bombas de cangrejo al estilo de Maryland, crujientes y jugosas, para picar

Ingredientes

• 1 lb jumbo lump crab meat, picked over for shells
• 1/2 cup good quality mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay Seasoning
• 2 tablespoons fresh parsley, finely chopped
• 12 saltine crackers, crushed into coarse crumbs
• 1 teaspoon fresh lemon juice
• 1 cup neutral oil, for frying (canola or vegetable)
• Lemon wedges, for serving

Preparación

1. 1

   In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice until smooth.

2. 2

   Gently fold the jumbo lump crab meat into the wet mixture using a rubber spatula. Be careful not to break up the lumps of crab.

3. 3

   Sprinkle the crushed saltine crackers over the mixture and fold gently until just combined.

4. 4

   Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes.

5. 5

   After chilling, gently form the mixture into 4 large balls or 8 smaller ones. Place them on a parchment-lined baking sheet.

6. 6

   Chill the formed crab bombs for another 15-20 minutes in the refrigerator.

7. 7

   Heat about 1 inch of oil in a large, heavy skillet over medium-high heat until it shimmers.

8. 8

   Carefully place the crab bombs in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy.

9. 9

   Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.

10. 10

    Serve immediately with fresh lemon wedges and tartar sauce.