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Crab Fritters w/Chow-Chow and Remoulade




Source of Recipe


Internet


List of Ingredients




1 lbs. crab meat (backfin or claw preferably)
4 eggs
10.5 oz. a/p flour
1t. baking powder
2t. old bay seasoning
10 oz. half and half
salt and pepper to taste

Recipe



Combine all ingredients in stainless steel mixing bowl and mix thoroughly, portion into one ounce fritters and fry in 350° oil until golden brown, dry on paper towels and season with salt and pepper.


Chow-Chow:
1 red cabbage, shaved thin
1 red bell pepper, seeded, julienne
1 green bell pepper, seeded, julienne
1 red onion, julienne
2 garlic cloves, peeled, sliced
2 ears of corn, blanched, kernals removed
1/2 cup salt to coat.

Combine all ingredients in mixing bowl and toss with salt, place in refrigerator for six hours to cure the vegetables, drain and rinse under cold water to remove the excess salt, toss with brine.

Brine:
1.5 cups granulated sugar
3/4 cup apple cider vinegar
1T. whole cloves
1T. whole mustard seed
1T. whole celery seed
1/2T. red pepper flakes

Combine all ingredients in sauce pot and simmer 3 minutes, allow to cool at room temperature for two hours to develop flavors, toss with cured vegetables.

Remoulade:
1 cup mayonnaise
2T. sweet pickle relish
2T. capers
1T. lemon juice
1 green onion, chopped fine
4 squirts hot sauce of choice
salt and pepper to taste

Combine all ingredients and mix well, serve a dolop with crab fritters.