Corn and Crab Fritters

Corn And Crab Fritters Recipe

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Lynnda Cloutier


This one is from Splendor in the Bluegrass, I think. Been so long, I can't remember. But it's a good one.


★★★★★ 1 vote




  • ·
    1 pound crab meat, drained
  • ·
    2 1/2 cups flour
  • ·
    1 tbsp. baking powder
  • ·
    1 tbsp. kosher salt
  • ·
    4 cups frozen whole kernel corn
  • ·
    1 bunch green onions, chopped
  • ·
    2 eggs, beaten
  • ·
    1 cup chicken stock
  • ·
    vegetable oil

  • ·
    1 red bell pepper, roasted, seeded and finely chopped
  • ·
    1 1/2 tsp. sambal (found in most asian markets)
  • ·
    1 1/2 tsp. minced fresh parsley
  • ·
    1 cup mayonnaise
  • ·
    juice of 1 lemon

How to Make Corn and Crab Fritters


  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

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About Corn and Crab Fritters

Course/Dish: Fish Seafood

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