Corn-and-Crab Fritters
Cathy Warren
ingredients
- 3 tablespoons butter or margarine
- 1 1/2 cups frozen whole kernel corn
- 1/3 cup chopped red bell pepper
- 3 green onions, chopped
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- 1 cup ricotta cheese
- 1/2 cup buttermilk
- 1 tablespoon lime juice
- 1 pound fresh lump crabmeat
- Vegetable oil
- Criolla Rémoulade
directions
- 1
Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
- 2
Combine cornmeal and next 5 ingredients in a large bowl.
- 3
Combine eggs and next 3 ingredients; stir into cornmeal mixture. Stir in vegetables. Drain and fold in crab.
- 4
Shape 1/4 cup mixture into a patty. Repeat with remaining mixture.
- 5
Pour oil into a heavy skillet to depth of 1/4 inch; place over medium-high heat until hot. Cook half of patties 2 to 3 minutes on each side; drain. Repeat with remaining patties. Serve with rémoulade.
Source: Johnny Earles
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