Makes about 16
½ pound fresh crabmeat, picked over
1 cup crushed Ritz crackers, divided
3 tablespoons (⅜ stick) unsalted butter
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped onion
2 tablespoons canned evaporated milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¾ teaspoon kosher salt, divided
⅛ teaspoon freshly ground black pepper
about 2 dozen zucchini blossoms (stamens removed)
10 tablespoons all-purpose flour
¼ cup whole milk
1 medium egg
6 ounces chilled Pilsner, lager-style beer, or club soda
Vegetable oil (for frying)
Sea salt
- Mix crabmeat and ½ cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, ¼ teaspoon salt, and pepper. Cover; chill for 1-6 hours.
- Fill each blossom with scant 2 tablespoons crab mixture. Combine flour, whole milk, remaining salt, and egg in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome -- don’t overwhisk or you’ll deflate the batter). Place remaining cracker crumbs in another bowl. One by one, dredge the filled blossoms in batter, shaking off excess, then coat well with crumbs.
- In a large pot, heat about 2 inches oil over medium heat until a deep-fry thermometer reads 350°. Gently lay blossoms in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 3-4½ minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
