Crab and Corn Fritters.
Why dilute perfectly good crab meat with cracker crumbs when you can make Crab and Corn Fritters? This recipe is particularly good right now, when fresh corn is in season. Makes about 20 fritters.
Ingredients:
Corn kernels from 2 ears fresh corn, about 2 c
½ lb lump crab meat
1 c all purpose flour
1 ½ t baking powder
1 ½ t sugar
¾ t Kosher salt
2 large eggs
1 c whole milk
1 t Tabasco
½ t Worcestershire sauce
Oil for deep frying
Method: beat eggs and combine with other wet ingredients; mix thoroughly with whisk. Mix dry ingredients thoroughly then make a well in the middle and pour in wet mixture; whisk or stir to combine. Gently fold in corn and crabmeat, taking care to keep crab pieces intact.
Recipe makes about 20 fritters, or 4-6 appetizer portions.
Heat oil to 325 degrees and add fritters one at a time, using a tablespoon or scoop to make 2 T portions. (Mound the batter high in the spoon to do this.) Fry 2-3 minutes till the bottom is golden brown; flip over and repeat. Drain on a rack or paper towels.
Serve hot, with garnish of Kewpie mayo, tartar sauce or lemon juice. Leftover fritters can be frozen and reheated in oven with little loss in quality. For best results, freeze individual fritters on a sheet tray then transfer to a storage container.
YUM