Crab Fritters With Herb Salad And Meyer Lemon Aioli Recipes

CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AïOLI

Steps:

• For aioli:
• Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
• For fritters and salad:
• Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)
• Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
• Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

CRAB ASPARAGUS SALAD WITH LEMON AIOLI

Steps:

• Cut about one inch off the end of the lemon and squeeze out the juice into a small bowl. Cut the rest of the lemon into thin slices. Add the mayonnaise and the garlic to the lemon juice. Combine well; refrigerate at least one hour. Grill lemon slices in a grill pan or broil a few minutes until they just begin to char.
• Make a vinaigrette by combining olive oil and vinegar with salt and pepper to taste; set aside. Cut fingerling potatoes in half lengthwise, or cut Yukon Golds into quarters. Cut the asparagus spears on the bias into 11/2-inch lengths.
• Toss the crabmeat, potatoes, and asparagus with enough of the vinaigrette to coat. Spoon 1 tablespoon of the aioli on each of 4 serving plates. Arrange crab, potato, and asparagus on top. Garnish with watercress and a little vinaigrette sprinkled on top.

CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AIOLI

Steps:

• For Aioli Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (can be made 1 day ahead. Cover;chill. Bring to room temp before serving). Fritters Whisk egg yolks and creme fraiche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (can be made 2 hours ahead. Cover crab mixture and chill). Beat egg whites in medium bowl until stiff but not dry. Fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper, and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until cooked through, about 3 minutes longer. Transfer fritters to plates. Top each fritter with dollop of aioli. For salad Whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs. Place herb salad alongside fritters and serve.

CORN AND CRAB FRITTERS WITH LEMON AIOLI

Steps:

• In a medium 10-inch skillet over medium heat, melt butter. Cook until onion softens, 3 to 5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles with cooked onions. Remove skillet from heat.
• In a medium mixing bowl, combine flour, baking powder, salt, and pepper. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chiles mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
• Remove the corn crab batter from the refrigerator. Add enough oil to skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.

CORN AND CRAB FRITTERS WITH LEMON AIOLI

Steps:

• In a medium 10-inch skillet over medium heat, melt butter. Cook until onion softens, 3 to 5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles with cooked onions. Remove skillet from heat.
• In a medium mixing bowl, combine flour, baking powder, salt, and pepper. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chiles mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
• Remove the corn crab batter from the refrigerator. Add enough oil to skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.

CORN AND CRAB FRITTERS WITH GARLIC AIOLI

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!