Best Crab Corn And Coriander Fritters Recipes

CORN AND CRAB FRITTERS

Corn and Crab Fritters image

Make and share this Corn and Crab Fritters recipe from Food.com.

Provided by Lvs2Cook

Categories Crab

Time 23m

Yield 2 dozen

Number Of Ingredients 16

Ingredients

1 tablespoon butter or 1 tablespoon margarine
2 tablespoons minced shallots
3 garlic cloves, minced
2 jalapeno peppers, seeded and minced
2 cups frozen whole kernel corn, thawed
2 green onions, sliced
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
2 large eggs, separated
3/4 cup buttermilk
1/2 lb fresh lump crabmeat
vegetable oil

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.

Nutrition Facts : Calories 768.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 293.3, Sodium 1910.3, Carbohydrate 121.5, Fiber 10.2, Sugar 12, Protein 45.6

CORN AND CRAB FRITTERS WITH GARLIC AIOLI

Corn and Crab Fritters With Garlic Aioli image

From O, The Oprah Magazine, 12/05. These sounded so good and different that I thought we would give them a try at a friends house and they were really delicious.

Provided by Manami

Categories Crab

Time 1h25m

Yield 46 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon unsalted butter
2 ears sweet corn, shucked and kernels removed or 1 1/2 cups frozen corn, thawed
1 small onion, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup milk
2 large eggs
1 lb fresh lump crabmeat, picked over
vegetable oil, for pan frying
1 small yukon gold potato, peeled and quartered
1 1/2 teaspoons kosher salt
3 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 large egg yolk
1/4 teaspoon fresh ground pepper
2/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
chopped fresh chives

Steps:

TO MAKE AIOLI:.
In a stockpot, place potato and enough cold water to corver; bring to a boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.
In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt and pepper. With machine running, gradually add oil in a slow stream until thick and blended. Add lemon juice and chives; transfer to serving bowl. (YIELD: 1-1/4 cups).
TO MAKE FRITTERS:.
Preheat oven to 250ºF. Line 2 baking sheets with a double layer of paper towels.
In a medium skillet over medium heat, melt butter, and add onion and corn; cook, stirring occasionally, until onion softens, 8-10 minutes. Remove from heat; cool.
In a large bowl, combine flour, baking powder, salt, pepper and red pepper.
In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth.
Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.
Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4" deep; heat over medium-high heat.
Carefully drop 6-8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minutes per side.
Transfer fritters to paper towels; keep wamr in oven. Repeat with remaining batter.
Serve with garlic aioli and enjoy!