This is a must try recipe! Corn and Crab Fritters are my new culinary summer favorite!!!!
Corn and Crab Fritters are a very very easy meal and I would be so comfortable serving this for company.
It is full of great flavor and the fritter texture is hearty without being too heavy!
Just a little warning: These are NOT crab cakes! They are fritters~ very different texture.
For StoneGable's Crab Cake recipe, click HERE

Makes 10-12 fritters
1 cup flour
1/4 cup cornmeal
3 TBS chopped chives
1 1/2 tsp baking powder
1/8 tsp ground red pepper 
1/2 cup buttermilk
2 eggs
3/4 cups corn (I'm using fresh corn cooked and taken off the cob, about 1 large ear)
8oz. lump crab meat, picked over
1/4 cup vegetable oil

Combine flour, cornmeal, chives, baking powder, salt, and red pepper in a large bowl. Mix.

Combine buttermilk and eggs in a bowl and mix well. Add egg mixture, corn and crab meat to the flour mixture, stirring gently.

Heat a large skillet with 2 TBS oil. Heat till oil is hot and shimmery. Drop 4,  1/4 cup  cup batter mounds in the pan.  Cook on one side for 4 minutes until golden brown, turn and cook for 2 minutes longer.  Repeat adding 2 TBS oil to pan until all the batter is used. Keep in a warm oven.
Serve with tartar sauce.

Tartar Sauce
1/2 cup good mayonnaise
3-4 TBS zucchini relish , or sweet pickle relish (look for an upcoming post for zucchini relish)
1/4 tsp cream of tartar

Mix in a bowl and chill in refrigerator.
Serve in a little shell... so fun!

Next time:
~ I might double the corn, just to see how it tastes
~ double the batch and freeze them
~ make the fritters smaller and serve them as appetizer with a dollop of tartar sauce


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