Corn And Crab Fritters Recipes

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CRAB AND CORN FRITTERS WITH FRESH CORN MAYO

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 15



Crab and Corn Fritters with Fresh Corn Mayo image

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.

1 tablespoon unsalted butter
Corn kernels cut from 3 ears
2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup whole milk
3 large eggs
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
Vegetable oil for frying
Coarse sea salt or kosher salt, for serving (optional)
Fresh Corn Mayo, for serving

CRAB, CORN AND CORIANDER FRITTERS

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11



Crab, Corn and Coriander Fritters image

Steps:

  • Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
  • Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.

6 ears fresh sweet corn
3 ounces crab meat
1 medium onion, grated
2 tablespoons fresh coriander (cilantro), chopped
1 teaspoon ground coriander
2 cloves garlic, crushed
3 eggs, lightly beaten
1 1/2 ounces flour
Salt
Freshly ground black pepper
Groundnut oil (peanut oil)

LOBSTER CORN FRITTERS

Provided by Ina Garten

Time 35m

Yield 4 to 6 servings (12 to 14 fritters)

Number Of Ingredients 17



Lobster Corn Fritters image

Steps:

  • Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
  • Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
  • For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
  • To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

6 to 8 tablespoons (3/4 to 1 stick) unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2 to 3 ears)
12 ounces freshly cooked lobster meat, 1/4-inch-diced
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay seasoning
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half-and-half
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon saffron threads
2 teaspoons sriracha chili sauce
1 tablespoon freshly squeezed lemon juice
2/3 cup good mayonnaise, such as Hellmann's
Freshly ground black pepper

CORN AND CRAB FRITTERS

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



Corn and Crab Fritters image

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

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

CORN AND CRAB FRITTERS WITH GARLIC AIOLI

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



Corn and Crab Fritters With Garlic Aioli image

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!

Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 0.8, Cholesterol 22.6, Sodium 172.7, Carbohydrate 3.9, Fiber 0.3, Sugar 0.3, Protein 2.7

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

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