Email to Cat      

Corn and Crab Fritters

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"Your friends are going to love me for teaching you this recipe. What's not to like about these hot, crispy balls of corn and crab in a cornmeal batter? It's like hush puppies married to crab cakes."

List of Ingredients

â—¦  Canola oil, for frying
â—¦  8 tablespoons butter
â—¦  1 cup corn kernels (from about 2 ears)
â—¦  2 eggs, beaten
â—¦  1 cup sour cream
â—¦  3 green onions, chopped
â—¦  1 jalapeño pepper, seeded and minced
â—¦  1 pound crabmeat
â—¦  1 cup stone ground cornmeal
â—¦  ½ cup flour
â—¦  1 ½ tablespoons baking powder
â—¦  1 tablespoon sugar
â—¦  2 teaspoons salt
â—¦  ½ teaspoon ground pepper



Recipe

Heat about 3 inches oil in a small saucepan to 350° F. Melt the butter and pour into a mixing bowl. Stir in the corn, eggs, sour cream, green onions, and jalapeño. Fold in the crabmeat.

In another bowl, mix together the cornmeal, flour, baking powder, sugar, salt, and pepper. Stir the dry ingredients into the crabmeat mixture until well combined.

Wet your hands and form small balls of the fritter mixture.
Drop, a few at a time, into the hot oil and fry for 3 to 4 minutes, turning, until the fritters are brown on all sides. Transfer to paper towels to drain and sprinkle with salt. Serve immediately.

Serves 10 to 12