CRAB FRITTERS
Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
Provided by FoodieGeek
Categories Appetizers and Snacks Seafood Crab
Time 25m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 21 g, Cholesterol 108.2 mg, Fat 11.9 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 991.2 mg, Sugar 3.3 g
CRAB FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield about 8 servings
Number Of Ingredients 17
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 CAKE FRITTERS
Steps:
- take 1 head of garlic,a splash of olive oil,and fold up in foil. put in 350 oven, for 1 hr.destem and slice saute mushrooms in peanut oil. drain and cool mushrooms. take garlic and peel. smash garlic to a paste. mince ginger and onions. mix all ingredients, except for crab. take small handfuls of crab at a time and squeeze out juice with your hands. before putting crab in mixing bowl, check to make sure that there is no shell in the meat. finish mixing together. preheat pan or griddle top on medium heat. pour peanut oil in pan. measure each cake out to 1/4 cup. slightly flatten. cook about 2 to 4 minutes each side, depending on how hot your pan is. your pan should not be smoking. the crab cakes will come out golden brown. put sake and lemon juice in a small sauce pan. use high heat. cook til reduced by half. add butter and remove from heat. spread lettuce or wild greens on plate, and put crab cakes on top. pour sauce over and garnish with lemons.
FAUX CRAB CAKES (ZUCCHINI FRITTERS)
These are a vegetarian dream come true! It is remarkable how much these taste like crab cakes, particularly if patties are small and thin. Recipe is adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md. and appears in the cookbook, "Cooking Fresh From the Mid-Atlantic", edited by Fran McManus & Wendy Rickard. Allow 30 minutes for the zucchini to drain.
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 8 patties
Number Of Ingredients 10
Steps:
- Place grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove additional liquid - zucchini should be fairly dry.
- Place zucchini and bread crumbs in a large bowl and mix together.
- Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.
- Pour egg mixture into zucchini-bread crumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a saute pan, and cook patties on both sides, browning well.
- Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges. Goes really well with halved sun gold or cherry tomatoes.
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
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
CRAB FRITTERS WITH CHEAT'S CHILLI & CRAB MAYONNAISE
The rich Sriracha-spiced mayo perfectly complements these moreish crispy morsels of crab and nutty gruyère. Great party nibbles and well worth the effort
Provided by Tom Kerridge
Categories Canapes, Snack, Starter
Time 1h
Yield makes about 30 fritters
Number Of Ingredients 12
Steps:
- Put the butter in a large saucepan with 225ml water, heating slowly so that the butter melts but the water doesn't evaporate. Remove from the heat and quickly add the flour. Mix until fully incorporated and comes away from the pan, then leave to cool to room temperature. Use a wooden spoon to beat in the eggs, one at a time, until smooth, glossy and the mix drips off the spoon after 3 secs. Beat in the cheese until combined, before folding in the chives, crab and some seasoning.
- Meanwhile, mix the mayonnaise ingredients together, season and set aside. Can be made a day ahead.
- Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half full) to 160C or until a piece of bread browns in 40 secs. Using a dessertspoon, scoop spoonfuls of the batter and carefully drop them straight into the hot oil (you will need to cook them in batches so that you don't overcrowd the pan). Fry each batch for 3-4 mins until golden brown, then drain on kitchen paper. Season with sea salt flakes and cayenne pepper. Serve hot with the mayonnaise.
Nutrition Facts : Calories 167 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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