1/4 cup of kewpie mayo (Japanese mayo)
1 teaspoon dijon mustard
1 teaspoon chili pepper
1 teaspoon lemon juice
2 teaspoons chopped chives
1 teaspoon cajun seasoning (tony chachere’s)
1/4 teaspoon black pepper
1 pound of jumbo lump crab meat
1/4 cup of flour (sifted)
1 teaspoon baking powder
2 cups of vegetable oil (for frying)
Whisk the egg in a large bowl. Add the mayo, Dijon mustard, chili pepper, chives and lemon juice. Mix until combined.
Add in the Cajun seasoning, black pepper and crab meat. Gently fold in so as to not break up the crab meat.
Add in the flour 1 tablespoon at a time and gently fold in.
Add in the baking powder and fold in.
Cover with plastic wrap and place in the fridge for 1 hour or over night.
Remove it from the fridge 10 minutes before frying.
Heat the oil to 350 degrees. It is really important to get the oil hot.
Using a cookie scoop, scoop out small golf size balls and place it into the oil. You can fry about 5-6 at a time depending on the size of your pan.
Do not over crowd it. Once one side is brown, turn it until the whole ball is brown and crisp.
Serve with your choice of aioli!
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