Best Blue Crab Fritter With Tangerine And Thai Peppers Fritter Recipes

BLUE CRAB FITTER WITH AVOCADO, CITRUS, & THAI PEPPER ESSENCE

Steps:

• Blue Crab Fritters:
• Combine shredded crab with ¾ cup mayonnaise, tabasco & salt.
• Form into six balls and roll them in panko.
• Fry in 1" deep peanut oil about 350 degrees until golden brown.
• Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil.
• Garnish with coriander and chives.
• Mayonnaise:
• Combine eggs, lemon and mustard in food processor.
• Process until well-mixed and slowly drizzle in oil until emulsified.
• Check continually for texture, salt and pepper to taste.
• Refrigerate.
• Citrus Supremes:
• Peel citrus, removing all pith.
• Carefully slice citrus between sections to liberate sections.
• Reserve.
• Thai Pepper Essence:
• Combine all ingredients and refrigerate for at least one hour.
• Vanilla Oil:.
• Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.

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.

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

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.

SHRIMP AND CRAB FRITTERS WITH CHOPPED SALAD AND ROASTED RED PEPPER AND PICKLE VINAIGRETTE

Steps:

• Fill a deep, large skillet with about 1 1/2 inches vegetable or other light-colored oil. Heat the oil over medium heat until a 1-inch cube of bread browns to a deep golden color in a count of 40.
• In a large bowl, stir together the pancake mix and 1 1/4 cups of water to combine. Then, add the shrimp and break up the crab into little bits as you drop it in. Add the scallions, hot sauce, and seafood seasoning and stir to combine. Use 2 tablespoons to drop 2-inch fritters into the pan. Cook small batches of fritters, no more than 6 at a time-do not crowd the pan or you will cause the temperature to drop too far, too fast. The fritters should cook for 2 to 3 minutes on each side to a deep golden color. Remove to a plate lined with paper towels to drain, and season with salt while they are hot. The recipe should yield 16 to 20 pieces, 4 or 5 fritters per portion, depending on the uniformity of size.
• While the fritters are working, place the relish, roasted red pepper, lemon juice, and parsley in a food processor and turn it on. Stream in the EVOO to form the dressing, then stop the processor and season up the dressing with salt and pepper to taste.
• Combine the chopped lettuce with the celery and onions and toss with the vinaigrette. Adjust the seasoning. Arrange the tossed salad on a platter or individual plates. Top the salad with the fritters or serve alongside. Pass the lemon wedges or malt vinegar at the table to squeeze or pour over the fritters, if you wish.