Corn And Crab Fritters Wcriolla Remoulade Recipes

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CORN AND CRAB FRITTERS WITH LEMON AIOLI



Corn and Crab Fritters with Lemon Aioli image

Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 30m

Yield 18

Number Of Ingredients 17

1 tablespoon unsalted butter
1 small white onion, finely chopped
1 (11 ounce) can corn, drained, divided
1 (4.5 ounce) can chopped green chiles, drained
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon cracked black pepper
⅔ cup whole milk
2 large eggs
1 (6 ounce) can crab meat, drained
¼ cup vegetable oil for frying, or as needed
¼ cup chopped fresh parsley for garnish
⅔ cup mayonnaise
½ teaspoon lemon zest
3 tablespoons lemon juice
1 clove garlic, minced

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.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 10.4 g, Cholesterol 34.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 357.8 mg, Sugar 1.5 g

CRAB AND CORN FRITTERS WITH FRESH CORN MAYO



Crab and Corn Fritters with Fresh Corn Mayo image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 15

1 tablespoon unsalted butter
Corn kernels cut from 3 ears
2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup whole milk
3 large eggs
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
Vegetable oil for frying
Coarse sea salt or kosher salt, for serving (optional)
Fresh Corn Mayo, for serving

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
  • In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
  • In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
  • Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325 degrees F.
  • Working in batches of 6 to 8 and using a 2-tablespoon scoop (like a melon baller or ice cream scoop), carefully drop the fritter batter into the oil. You don't want the fritters browning too fast, so don't allow the temperature of the oil to go higher than 325 degrees F or to drop below 300 degrees F; adjust the heat under the pot as needed. Cover the pot with a splatter screen or the vented top if using an electric fryer to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters, if desired. Repeat until you use up all the batter.
  • Serve hot with the Fresh Corn Mayo.

CRAB, CORN AND CORIANDER FRITTERS



Crab, Corn and Coriander Fritters image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11

6 ears fresh sweet corn
3 ounces crab meat
1 medium onion, grated
2 tablespoons fresh coriander (cilantro), chopped
1 teaspoon ground coriander
2 cloves garlic, crushed
3 eggs, lightly beaten
1 1/2 ounces flour
Salt
Freshly ground black pepper
Groundnut oil (peanut oil)

Steps:

  • Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
  • Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.

CORN AND CRAB FRITTERS



Corn and Crab Fritters image

Make and share this Corn and Crab Fritters recipe from Food.com.

Provided by Lvs2Cook

Categories     Crab

Time 23m

Yield 2 dozen

Number Of Ingredients 16

1 tablespoon butter or 1 tablespoon margarine
2 tablespoons minced shallots
3 garlic cloves, minced
2 jalapeno peppers, seeded and minced
2 cups frozen whole kernel corn, thawed
2 green onions, sliced
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
2 large eggs, separated
3/4 cup buttermilk
1/2 lb fresh lump crabmeat
vegetable oil

Steps:

  • Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
  • Combine flour and next 5 ingredients in a large bowl.
  • Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
  • Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
  • Heat 2" oil to 375º.
  • Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
  • Serve with Spicy Dipping Sauce.

Nutrition Facts : Calories 768.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 293.3, Sodium 1910.3, Carbohydrate 121.5, Fiber 10.2, Sugar 12, Protein 45.6

CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE



Crab & corn cakes with chilli dipping sauce image

Throw out the takeaway menu and make these easy snacks at home

Provided by Sarah Cook

Categories     Dinner, Snack, Starter

Time 25m

Yield Makes 10

Number Of Ingredients 11

1 egg
4 tbsp plain flour
1 small garlic clove , crushed
1 tbsp chopped coriander stalks (use the leaves for the main course)
340g can sweetcorn , well drained (I use Green Giant Original)
170g can white crabmeat , well drained and flaked
2 spring onions , finely sliced
sunflower or vegetable oil , for frying
4 tbsp sweet chilli sauce
juice ½ lime
½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped

Steps:

  • Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
  • Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.

Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium

CORN AND CRAB FRITTERS W/CRIOLLA REMOULADE



CORN AND CRAB FRITTERS W/CRIOLLA REMOULADE image

Categories     Fish

Number Of Ingredients 28

Fritters:
3 T butter
1 1/2 C frozen whole kernel corn
1/3 C chpd red bell pepper
3 green onions, chpd
1 C yellow cornmeal
1/2 C flour
1 tsp baking pwd
1 tsp baking soda
Veg. oil
1 tsp salt
1 tsp pepper
2 large eggs
1 C ricotta cheese
1/2 C buttermilk
1 T lime juice
1 lb fresh lump crabmeat
Remoulade:
1 C mayo
1/4 C Creole mustard (or Dijon)
1/4 C chpd sweet pickle
2 T capers
2 tsp Old Bay seasoning
2 tsp Worcestershire
2 tsp horseradish
2 tsp anchovy paste
1 tsp paprika
1 tsp minced parsley

Steps:

  • Fritters: Melt butter in large skillet. Add vegetables and saute 5 min. Combine cornmeal and next 5 ingred. in large bowl. Combine eggs, ricotta, buttermilk and lime juice and stir into cornmeal mixture. Stir in vegetables. Drain crabmeat and fold into mixture. Shape into patties using 1/4 C measuring cup. Pour oil into heavy skillet to 1/4 inch deep. Heat oil and cook patties 2 or 3 min. on each side. Drain. Serve with Remoulade. Remoulade: Combine all ingred. and chill at least 1 hour.

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