Makes: 30 pieces
Ingredients:
4 cups milk
1 stick butter
1/2 cup all-purpose flour
4 oz cream cheese — cut into cubes
1/3 cup grated mozzarella
1 lemon, zested and juiced
1 tablespoon salt
2 ½ teaspoons Tabasco brand Original Red Sauce
1/2 cup chives, minced
1 ½ 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
Procedure:
1. In a small saucepan, heat the milk to a simmer.
2. 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.
3. Once the crab meat mixture is cool, scoop out into 1/2 ounce balls. Roll each bon bon in all-purpose flour, egg wash, and finally panko breadcrumbs.
4. 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.
Recipe Author: Chef John Besh
Original Photograph By: John Besh/esquire.com
Photograph Retouched By: Recipe Spy
Source: http://www.esquire.com/blogs/food-for-men/super-bowl-new-orleans-crabmeat-bon-bons-recipe-15043896