Blue Crab Fritters Recipes

CRAB FRITTERS WITH SPICY MAYO

Steps:

• To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
• Heat oil to 375 degrees F in a deep-fryer.
• Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
• Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

CORN AND CRAB FRITTERS WITH LEMON AIOLI

Steps:

• In a medium 10-inch skillet over medium heat, melt butter. Cook until onion softens, 3 to 5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles with cooked onions. Remove skillet from heat.
• In a medium mixing bowl, combine flour, baking powder, salt, and pepper. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chiles mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
• Remove the corn crab batter from the refrigerator. Add enough oil to skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.

CRAB FRITTERS

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.

CRAB FRITTERS

Steps:

• Mix the crab meat, herbs, mascarpone and lime juice.
• Add enough breadcrumbs to give a firm mixture that can be formed into two balls and flattened.
• Coat with plain flour and shallow fry until golden.
• Serve on a bed of salad leaves with a wedge of lime and crusty bread.

BLUE CRAB FITTER WITH AVOCADO, CITRUS, & THAI PEPPER ESSENCE

Steps:

• Blue Crab Fritters:
• Combine shredded crab with ¾ cup mayonnaise, tabasco & salt.
• Form into six balls and roll them in panko.
• Fry in 1" deep peanut oil about 350 degrees until golden brown.
• Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil.
• Garnish with coriander and chives.
• Mayonnaise:
• Combine eggs, lemon and mustard in food processor.
• Process until well-mixed and slowly drizzle in oil until emulsified.
• Check continually for texture, salt and pepper to taste.
• Refrigerate.
• Citrus Supremes:
• Peel citrus, removing all pith.
• Carefully slice citrus between sections to liberate sections.
• Reserve.
• Thai Pepper Essence:
• Combine all ingredients and refrigerate for at least one hour.
• Vanilla Oil:.
• Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.

CRAB FRITTERS

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.

BLUE CRAB FRITTER WITH TANGERINE AND THAI PEPPERS FRITTER

Steps:

• The Fritter: Pick the crab meat of any shells and fold in the shallots, chives, paprika, salt and pepper. To Fry: Preheat the vegetable oil in a wok or small saucepot to 350 degrees over medium high heat. Mix the eggs and milk and whip together. Roll the fritter batter into balls and roll them into egg mixture. Then roll the balls into the breadcrumbs. Repeat the process one more time and place the balls on a plate in the freezer (no more than 1 hour). When ready to fry drop the balls into the hot oil and let them cook for 4 to 6 minutes. Transfer them to a bed of paper towels and keep in a warm place until served. The Sauce: Cut the tangerines in half and carefully scoop out the flesh. Keep the tangerine halves to serve the appetizer. Squeeze the tangerine juice in a bowl and mix with the juice of the lime, the segments of orange and grapefruit, cilantro, fish sauce, Thai pepper, and diced avocado. Place this sauce in the bottom of the tangerine shell and the warm crab fritter on top. Serve with a small spoon.