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Crab and Corn Fritters

Yields12 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

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.

Crab and Corn Fritters

12 Fritters
For the Fritters
 1 cup Fresh Corn Kernels (or canned, drained)
 1 cup Lump Crab Meat (picked over for shells)
 ½ cup All-Purpose Flour
 ¼ cup Cornmeal
 ½ tsp Baking Powder
 ½ tsp Old Bay Seasoning
 ¼ tsp Paprika
 ¼ tsp Cayenne Pepper (optional, for heat)
 ½ cup Buttermilk
 1 Large Egg (beaten)
 2 tbsp Green Onions (thinly sliced)
 1 tbsp Fresh Parsley (chopped)
 1 cup Garlic (minced)
 Salt and Pepper to taste
 Vegetable Oil (for frying)
For the Remoulade Sauce
 ½ cup Mayonnaise
 1 tbsp Dijon Mustard
 1 tbsp Lemon Juice
 1 tbsp Capers (chopped)
 1 tbsp Sweet Pickle Relish
 1 tsp Paprika
 ¼ tsp Cayenne Pepper (optional)
 1 tbsp Fresh Parsley (chopped)
 Salt and Pepper to taste
Prepare the Remoulade Sauce
1

  1. 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.

  2. Chill the Sauce:

    • Cover and refrigerate for at least 15 minutes to let the flavors meld.

Prepare the Fritter Batter
2

  1. Combine Dry Ingredients:

    • In a large bowl, whisk together the flour, cornmeal, baking powder, Old Bay seasoning, paprika, cayenne pepper, salt, and pepper.

  2. Add Wet Ingredients:

    • In a separate bowl, whisk together the buttermilk, beaten egg, garlic, green onions, and parsley.

  3. 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.

Fry the Fritters
3

  1. Heat the Oil:

    • In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

  2. 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.

  3. 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.

  4. Repeat:

    • Repeat with the remaining batter, ensuring the oil temperature remains consistent.

Serve the Fritters
4

  1. Plate the Fritters:

    • Arrange the fritters on a serving platter.

  2. 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.

Serving and Presentation
5

  • 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.

Tips and Variations
6

  • 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.

Nutrition Facts

12 servings

Serving size