These Crab and Corn Fritters are a deliciously crispy and golden-brown appetizer, packed with sweet corn kernels and tender crab meat. Served with a zesty remoulade sauce, they make the perfect bite-sized treat for any gathering or casual dinner party.
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Combine Ingredients:
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In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, capers, relish, paprika, cayenne pepper, and parsley.
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Season with salt and pepper to taste.
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Chill the Sauce:
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Cover and refrigerate for at least 15 minutes to let the flavors meld.
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Combine Dry Ingredients:
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In a large bowl, whisk together the flour, cornmeal, baking powder, Old Bay seasoning, paprika, cayenne pepper, salt, and pepper.
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Add Wet Ingredients:
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In a separate bowl, whisk together the buttermilk, beaten egg, garlic, green onions, and parsley.
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Fold in Corn and Crab:
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Gently fold the corn kernels and crab meat into the wet mixture.
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Add the wet mixture to the dry ingredients and stir until just combined. Avoid overmixing to prevent toughness.
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Heat the Oil:
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In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
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Drop the Batter:
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Using a small ice cream scoop or tablespoon, drop 2-3 tablespoons of batter into the hot oil, pressing down slightly to flatten.
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Fry Until Golden:
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Fry each fritter for 2-3 minutes per side or until golden brown and crispy.
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Remove with a slotted spoon and place on a cooling rack lined with paper towels to drain excess oil.
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Repeat:
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Repeat with the remaining batter, ensuring the oil temperature remains consistent.
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Plate the Fritters:
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Arrange the fritters on a serving platter.
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Garnish and Serve:
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Serve the fritters warm with a side of remoulade sauce for dipping.
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Garnish with fresh parsley and lemon wedges for added freshness and presentation.
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Serve the fritters immediately while hot and crispy for the best texture.
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Pair with a chilled glass of Sauvignon Blanc or a light beer for a refreshing accompaniment.
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Spicy Cajun Fritters: Add 1 tbsp Cajun seasoning and 1/2 tsp hot sauce to the batter for extra heat.
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Cheesy Fritters: Fold in 1/2 cup shredded cheddar or pepper jack cheese to the batter for a gooey, melty center.
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Gluten-Free Fritters: Use gluten-free flour and cornmeal for a gluten-free version.
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Crabless Corn Fritters: Omit the crab and increase the corn to 1 1/2 cups for a vegetarian option.
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Zesty Lemon Fritters: Add 1 tbsp lemon zest to the batter for a bright, citrusy flavor.
Ingredients
Directions
-
Combine Ingredients:
-
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, capers, relish, paprika, cayenne pepper, and parsley.
-
Season with salt and pepper to taste.
-
-
Chill the Sauce:
-
Cover and refrigerate for at least 15 minutes to let the flavors meld.
-
-
Combine Dry Ingredients:
-
In a large bowl, whisk together the flour, cornmeal, baking powder, Old Bay seasoning, paprika, cayenne pepper, salt, and pepper.
-
-
Add Wet Ingredients:
-
In a separate bowl, whisk together the buttermilk, beaten egg, garlic, green onions, and parsley.
-
-
Fold in Corn and Crab:
-
Gently fold the corn kernels and crab meat into the wet mixture.
-
Add the wet mixture to the dry ingredients and stir until just combined. Avoid overmixing to prevent toughness.
-
-
Heat the Oil:
-
In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
-
-
Drop the Batter:
-
Using a small ice cream scoop or tablespoon, drop 2-3 tablespoons of batter into the hot oil, pressing down slightly to flatten.
-
-
Fry Until Golden:
-
Fry each fritter for 2-3 minutes per side or until golden brown and crispy.
-
Remove with a slotted spoon and place on a cooling rack lined with paper towels to drain excess oil.
-
-
Repeat:
-
Repeat with the remaining batter, ensuring the oil temperature remains consistent.
-
-
Plate the Fritters:
-
Arrange the fritters on a serving platter.
-
-
Garnish and Serve:
-
Serve the fritters warm with a side of remoulade sauce for dipping.
-
Garnish with fresh parsley and lemon wedges for added freshness and presentation.
-
-
Serve the fritters immediately while hot and crispy for the best texture.
-
Pair with a chilled glass of Sauvignon Blanc or a light beer for a refreshing accompaniment.
-
Spicy Cajun Fritters: Add 1 tbsp Cajun seasoning and 1/2 tsp hot sauce to the batter for extra heat.
-
Cheesy Fritters: Fold in 1/2 cup shredded cheddar or pepper jack cheese to the batter for a gooey, melty center.
-
Gluten-Free Fritters: Use gluten-free flour and cornmeal for a gluten-free version.
-
Crabless Corn Fritters: Omit the crab and increase the corn to 1 1/2 cups for a vegetarian option.
-
Zesty Lemon Fritters: Add 1 tbsp lemon zest to the batter for a bright, citrusy flavor.