Friday, January 29, 2016

"BIG Easy" Style Super Bowl Snack

As the Big Game heads to the Big Easy next weekend, food & drinks are sure to be as talked about as the plays on the field. For your Super Bowl party, try Chef John Besh's Crabmeat Bon Bon's, sure to wow your guests!














CRABMEAT BON BONS
Created by: Chef John Besh
James Beard Award winner and renowned chef of nine acclaimed restaurants

4 cups milk
1 stick butter
1/2 cup all-purpose flour
4 oz cream cheese
1/3 cup grated mozzarella
1 lemon, zested and juiced
1 tablespoon salt
2 1/2 teaspoons Tabasco® brand Original Red Sauce
1/2 cup chives, minced
1 1/2 lbs blue crab claw meat, picked for shells
2 cups all-purpose flour
2 cups egg wash (eggs lightly beaten)
2 cups panko breadcrumbs
3 cups vegetable oil

In a small saucepan, heat the milk to a simmer. 

In a separate, medium saucepan, melt the butter. Whisk in the flour and allow blond roux to come together. Cook over low heat for 5 minutes. Add the hot milk to the roux in small batches, whisking the entire time so as to prevent lumps and scorching of the bechamel.

When all the milk has been incorporated, add the cheeses and stir well. Add the lemon zest and juice, salt, Tabasco sauce and chives. Then, gently fold in the crabmeat. Pour out onto a small sheet pan, place in refrigerator, and allow to cool.

Once the crabmeat mixture is cool, scoop out into ½ ounce balls.  Roll each bon bon in all-purpose flour, egg wash, and finally panko breadcrumbs.

Fry bon bons in small batches in 350° F vegetable oil for 2-3 minutes, until golden.  Drain on paper towels, garnish with chopped scallions, and serve.

Makes 30 pieces.

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