If you have trouble getting breadings to stick, use this technique to get the best fry coatings. Dissolving the flour first releases the GLU-ten that sticks to the food like (yes!) glue. Kitchen Pro’s will recognize the similarity to making gravy.
1Set aside an 8 oz. glass of water and bring the rest to a low boil in a pot large enough to dip the food to fry without overflowing.
2In the 8 oz. glass of water stir in the flour (and cornstarch}
and pour slurry into pot. Use very small amount of water to
wash out glass if necessary.
3Reduce heat. Stir until “gravy” thickens somewhat, then set pot aside to cool. As it cools it will thicken to the consistency of a medium to thick liquid. Whisk in small amounts of hot water if too thick.
4Once cooled, dip frying portions in liquid and dredge in your favorite breading and fry. Enjoy.
You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.