Summer Corn Crab Puffs

Makes 2 dozen puffs


2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
½ cup flour
1 ½ cup whole milk
1 cup lump crabmeat
1 cup fresh sweet corn kernels
1 medium red bell pepper, chopped fine
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
¼ cup fresh parmesan cheese, grates
1 teaspoon cayenne pepper
Salt & black pepper
2-3 eggs, beaten
1 ½ cup breadcrumbs
1 tablespoon fresh mint, chopped fine
Oil for frying
Maldon salt


In a large sauce pan heat the butter and oil and sauté shallots until soft. Add the flour stirring constantly until the flour is incorporated into a paste. Whisk in the milk slowly and bring to a boil, making sure to be whisking constantly! Allow to boil for about 3 minutes while whisking or until very thick. Take off the heat and mix in the crabmeat, corn, red peppers, lemon zest, herbs, parmesan and cayenne pepper. Season with salt and pepper and mix well. Place in a shallow dish or baking sheet with sides and allow to cool completely. Heat about 2-3 inches of oil in a frying pan and bring to about 360 degrees F. Place the beaten eggs in a shallow bowl and the flour and the breadcrumbs and mint in another. Shape the cooled crab mixture into a bunch of little balls about an inch in diameter at most. Coat each ball with egg and then roll in the breadcrumb mixture. Place gently in the hot oil and fry until golden brown flipping a few times this process should take about 2-3 minutes. Place the cooked puffs on paper owls to drain and sprinkle a little maldon salt.