The Chew: Crab Puffs + Sin & Tonic Mocktail Recipe

The Chew: Crab Puffs + Sin & Tonic Mocktail

While the hosts of The Chew were talking about classic combinations, or things that just have to go together because they’re not as good on their own. Mario Batali and Carla Hall joked that they worked like that, saying that they really only enhance each other when they step into the kitchen to cook. We certainly reaped the benefits of the dynamic duo, as they prepared crunchy Crab Puffs and a refreshing Sin & Tonic Mocktail to go with them!

While Mario fried his Crab Puffs, you can easily bake them in a 350 degree oven for 10-12 minutes for a slightly lighter version! Either way, you really can’t go wrong with this recipe! Click next page to find out how to make your own Crab Puffs and check out the ingredient below that you’ll need to combine for a Sin & Tonic Mocktail!

Sin & Tonic Ingredients:

• 1 oz lemon juice
• soda water – to finish
• cucumber slices – to garnish
• 1 oz black pepper simple syrup (make simple syrup as you normally would and add 1/4 C black peppercorns)
• 4 oz tonic water
• 1 lemon peel – to garnish

The Chew: Crab Puffs Recipe Ingredients

For the Puffs:

• 1 small onion – finely diced
• 1/4 C all-purpose flour
• 8 oz crabmeat
• 1 C panko bread crumbs
• 1/2 tsp celery salt
• 1/1 tsp Kosher salt + more for seasoning
• canola or corn oil – for frying
• 4 tbsp unsalted butter
• 1/2 red bell pepper – chopped into 1/4-inch dice
• 1 C milk
• 2 large eggs – beaten thoroughly
• 1 tsp dry mustard
• 1 tsp red chili flakes
• 1/2 tsp freshly ground black pepper

For the Tartar Sauce:

• 1/2 C sour cream
• 3 tbsp pickles – chopped + 2 tbsp pickle juice
• 1/2 lemon – juiced
• 1 C mayonnaise
• 3 tbsp capers – chopped
• 1 tbsp Dijon mustard
• 1/4 tsp red chili flakes

The Chew: Crab Puffs Recipe Directions

1. In a large skillet over medium-high heat, melt the butter
2. Add the bell pepper and onion, then saute until they start to soften, about 1-2 minutes
3. Add the flour, then stir to make a roux
4. Reduce the heat to medium and cook, stirring, for about 4 minutes
5. Add the milk and whisk until incorporated
6. Keep cooking while whisking, until the mixture thickens, approximately 5 minutes
7. Fold in the crab, then pour the mixture into a bowl
8. Add the panko, eggs, celery salt, mustard, salt, red chili flakes, and pepper, then stir
9. In a large pot or Dutch oven, heat 2-inch of oil over medium-high heat to 375 degrees
10. Use two spoons to shape the dough into small balls, then gently drop them into the oil, frying 7 or 8 at a time
11. Fry for about 2 minutes until they’ve just started to brown
12. Remove to a paper towel-lined plate
13. Season with salt, then repeat with the rest of the batter
14. Serve with tartar sauce and lemon wedges

For the Tartar Sauce:

1. In a bowl, add the sour cream, mayo, pickles, capers, mustard, pickle juice, and lemon juice
2. Stir until combined, then top with red chili flakes