Best 20 Crab Fritters Recipes

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 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

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.

CRAB AND CORN FRITTERS WITH FRESH CORN MAYO

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.

VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE

Steps:

• With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
• Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
• Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
• *Available at Asian markets and in the Asian foods section of some supermarkets.

FAUX CRAB CAKES (ZUCCHINI FRITTERS)

Steps:

• Place grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove additional liquid - zucchini should be fairly dry.
• Place zucchini and bread crumbs in a large bowl and mix together.
• Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.
• Pour egg mixture into zucchini-bread crumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a saute pan, and cook patties on both sides, browning well.
• Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges. Goes really well with halved sun gold or cherry tomatoes.

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.

DOUBLE-CORN FRITTERS WITH DUNGENESS CRAB CRèME FRAîCHE

Steps:

• For fritters:
• Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
• Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
• For crème fraîche:
• Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)
• Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.

CRAB CAKES OR FRITTERS

Steps:

• If using a deep fryer, heat vegetable oil to 375 degrees F.
• In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

CRAB FRITTERS WITH SPICY LIME SAUCE

Steps:

• Make sauce:
• Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
• Make fritters:
• Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
• Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
• Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
• Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

CRAB-STUFFED JALAPEñO FRITTERS

Steps:

• Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies.
• Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.)
• Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.
• Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.

KELLOGG'SANDREG; RICE KRISPIESANDREG; CRAB FRITTERS WITH SPICY AIOLI

Steps:

• For the aioli: Mix together the mayonnaise, hot sauce and lime juice. Season with salt and pepper.
• For the fritters: Heat a pot of oil to 350 degrees F. Combine the crab, garlic, chives, parsley, bell pepper, mustard, mayonnaise, egg and half the cereal. Season with salt and pepper. Form into walnut-size balls. Crush the remaining cereal in a bag with a rolling pin and roll the balls in the crumbs. Carefully drop the balls into the hot oil and fry until golden, 2 to 4 minutes. Serve with the spicy aioli for dipping.

CRISPY FRESH CORN FRITTERS WITH CRAB AND CHIPOTLE LIME DRESSING

Steps:

• Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving.
• Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn.
• Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate.
• Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.

CORN AND CRAB FRITTERS W/CRIOLLA REMOULADE

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.

CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AIOLI

Steps:

• For Aioli Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (can be made 1 day ahead. Cover;chill. Bring to room temp before serving). Fritters Whisk egg yolks and creme fraiche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (can be made 2 hours ahead. Cover crab mixture and chill). Beat egg whites in medium bowl until stiff but not dry. Fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper, and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until cooked through, about 3 minutes longer. Transfer fritters to plates. Top each fritter with dollop of aioli. For salad Whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs. Place herb salad alongside fritters and serve.

CRAB AND CHORIZO FRITTERS

Steps:

• Bring 1 cup water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3 minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat.
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat over medium heat to 375°F. Working in batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly with back of metal spatula. Fry fritters until cooked through and brown on both sides, turning once, and adding more oil as needed, about 5 minutes total.
• Transfer fritters to paper towels to drain; serve.
• *A Caribbean cooking base usually made of tomato paste, onions, peppers, and spices; it's available at Cuban markets and at goya.com.

CRAB FRITTERS

Steps:

• 1. DRAIN in flake crabmeat,removing any bits of shell.Set aside.
• 2. Stir together biscuit mix and next five ingredients,make a well in center of mixture.
• 3. Combine milk and mix 3 ingredients.Add to dry ingredients,stir just until moistened.
• 4. Add crabmeat,and stir to combine.Pour vegetable oil to a depth of 2inchs in a dutch oven,heat to 375.
• 5. Drop batter by teaspoonfuls until hot oil,and fry,a few at a time,30 seconds or until golden brown,turning once period.
• 6. Serve fritters immediately with creole sauce.Make's about 40 fritters.
• 7. Stir together mustard and remaining ingredients.Makes about 3/4 cup.

CRAB CAKE FRITTERS

Steps:

• take 1 head of garlic,a splash of olive oil,and fold up in foil. put in 350 oven, for 1 hr.destem and slice saute mushrooms in peanut oil. drain and cool mushrooms. take garlic and peel. smash garlic to a paste. mince ginger and onions. mix all ingredients, except for crab. take small handfuls of crab at a time and squeeze out juice with your hands. before putting crab in mixing bowl, check to make sure that there is no shell in the meat. finish mixing together. preheat pan or griddle top on medium heat. pour peanut oil in pan. measure each cake out to 1/4 cup. slightly flatten. cook about 2 to 4 minutes each side, depending on how hot your pan is. your pan should not be smoking. the crab cakes will come out golden brown. put sake and lemon juice in a small sauce pan. use high heat. cook til reduced by half. add butter and remove from heat. spread lettuce or wild greens on plate, and put crab cakes on top. pour sauce over and garnish with lemons.

CORN AND CRAB FRITTERS RECIPE

Steps:

• combine flour and next 5 ingredients in large bowl, stirring well with a whisk. Combine buttermilk and eggs, stirring well Add egg mixture, corn and crab to flour mixture, stirring gently until moist Heat a large skillet over medium-high heat. Add 2 Tb oil to pan, swirl to coat. Add 5 (1/4 c) batter mounds to pan. Press each with back of spatula. Cook 4 min each side or until golden Repeat until all cooked

CORN AND CRAB FRITTERS

Steps:

• 1. For fritters, remove any shell fragments from crab meat. Mix the flour, baking powder, salt, 2 cups of the corn and green onions in bowl. Mix well. Stir in the eggs and stock. Process the remaining 2 cups frozen corn in food processor until finely ground. Add to the flour mixture, stirring until mixed. Fold in the crab meat. Shape mixture into 24 patties. Sauté patties in oil until light golden brown and firm to the touch. Drain on paper towels. For the sauce, mix the roasted bell pepper, sambal and parsley in bowl and mix well. Stir in the mayonnaise and lemon juice. Serve on the side with the fritters. Makes 24 fritters. Chef Jim McKinney, Club Grotto, and Splendor in the Bluegrass