Crab Fritters With Three Dipping Sauces Recipes

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 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.

CRAB FRITTERS WITH THREE DIPPING SAUCES

Steps:

• To make the rémoulade: Toss the papaya with the lime juice in a small container, cover, and refrigerate overnight.
• Add the remaining ingredients to the papaya and mix well. Season to taste with salt and pepper.
• To make the mignonette: Mix all the ingredients together in a small bowl with 2½ tablespoons water until very well blended.
• To make the ketchup: Put the tamarind paste in a saucepan with ½ cup water and turn the heat to medium. Cook, whisking lightly to break up the lumps, and add more water whenever the mixture becomes dry until you've added a total of about 1 cup. The process will take about 10 minutes and the result should still be quite thick, but fairly smooth.
• Pass the tamarind through a food mill into a bowl or purée in a blender; you will have about ½ cup of smooth pulp. Add the remaining ingredients and set aside for an hour; the flavor will grow during that period. Taste and adjust the seasoning as necessary.
• To make the fritters: In a bowl, season the crab with the celery seed, salt, and cayenne to taste. Stir lightly, then set aside.
• Put the butter and ¼ cup plus 2 tablespoons water in a small saucepan over medium-low heat. As soon as the butter completely melts and the mixture simmers, stir in the flour. Cook, stirring constantly, until the flour forms a ball around the spoon and no longer sticks to the bottom of the pan. Transfer to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-low speed until the mixture cools. Add the eggs, one at a time, with the machine running. Continue mixing until the dough is well combined and thickened. Fold in the crab mixture until well incorporated.
• Pour oil to a depth of ½ inch in a large skillet and set over medium heat. When the oil is hot, about 350°F, scoop a spoonful of the crab mixture and carefully push it off with your finger into the skillet. Do not try to press the mixture together; it should have a shreddy consistency. Cook the fritter until nicely browned and crisp, then turn and cook the other side until golden and crisp. Remove it from the oil and drain on paper towels. Repeat this process with the remaining crab. You can make more than one fritter at a time, but do not overcrowd the skillet; work in batches if necessary.
• Season the fritters with fleur de sel and serve with the green papaya rémoulade, soy and chile mignonette, and tamarind ketchup.

CORN AND CRAB FRITTERS

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.

CRAB FRITTERS

Steps:

• To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use.
• To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside.
• In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients.
• In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened.
• Add in crabmeat and stir minimally to combine.
• Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°.
• Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once.
• Serve immediately with creole sauce.

SPICY CRAB AND PRAWN FRITTERS WITH CHILLI LIME DIPPING SAUCE

Steps:

• Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
• Using hands, shape level tablespoons of mixture into fritter shapes.
• Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
• Serve fritters with chili lime dipping sauce.

CRAB FRITTERS WITH SPICY LIME SAUCE

Steps:

• Make sauce:
• Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
• Make fritters:
• Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
• Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
• Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
• Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.