Crab Corn Fritters Recipes

Steps:

• Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
• Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
• For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
• To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Steps:

• In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
• Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Steps:

• For fritters:
• Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
• Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
• For crème fraîche:
• Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)
• Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.

Steps:

• Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
• In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
• In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
• Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325 degrees F.
• Working in batches of 6 to 8 and using a 2-tablespoon scoop (like a melon baller or ice cream scoop), carefully drop the fritter batter into the oil. You don't want the fritters browning too fast, so don't allow the temperature of the oil to go higher than 325 degrees F or to drop below 300 degrees F; adjust the heat under the pot as needed. Cover the pot with a splatter screen or the vented top if using an electric fryer to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters, if desired. Repeat until you use up all the batter.
• Serve hot with the Fresh Corn Mayo.

Steps:

• Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
• Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.

Steps:

• Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
• Combine flour and next 5 ingredients in a large bowl.
• Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
• Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
• Heat 2" oil to 375º.
• Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
• Serve with Spicy Dipping Sauce.

Steps:

• TO MAKE AIOLI:.
• In a stockpot, place potato and enough cold water to corver; bring to a boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.
• In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt and pepper. With machine running, gradually add oil in a slow stream until thick and blended. Add lemon juice and chives; transfer to serving bowl. (YIELD: 1-1/4 cups).
• TO MAKE FRITTERS:.
• Preheat oven to 250ºF. Line 2 baking sheets with a double layer of paper towels.
• In a medium skillet over medium heat, melt butter, and add onion and corn; cook, stirring occasionally, until onion softens, 8-10 minutes. Remove from heat; cool.
• In a large bowl, combine flour, baking powder, salt, pepper and red pepper.
• In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth.
• Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4" deep; heat over medium-high heat.
• Carefully drop 6-8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minutes per side.
• Transfer fritters to paper towels; keep wamr in oven. Repeat with remaining batter.
• Serve with garlic aioli and enjoy!

Steps:

• If using a deep fryer, heat vegetable oil to 375 degrees F.
• In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper to.
• taste; stir until well blended.
• In a small bowl, combine the eggs, cheese, buttermilk, and lime juice; stir until well blended.
• Add to the dry ingredients; stir until the batter is well blended and smooth; set aside.
• In a medium skillet, melt the butter over medium heat; add the corn, bell pepper, and scallions andcook, stirring, until softened, 4-5 minutes.
• Add the cooked vegetables and crabmeat to the batter, stir gently with a fork until well mixed, and form the mixture into 6 oval patties.
• In a large heavy skillet, heat about 1/4-inch of oil over med-high heat; cook the patties about 3 minutes on each side or until golden; drain on paper towels.
• Serve hot.

Steps:

• To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use.
• To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside.
• In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients.
• In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened.
• Add in crabmeat and stir minimally to combine.
• Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°.
• Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once.
• Serve immediately with creole sauce.