Fried Crab-Stuffed Zucchini Blossoms

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

1. 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.
2. 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.
3. 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.