For most people, crab is the ne plus ultra of all seafood. A perfect crab cake or crab fritter has as few ingredients as necessary so the crab is the star of the show. Bread crumbs are necessary to hold the crab together during cooking. But we want only what is absolutely necessary!
I’ve been making these fritters for my guests for almost 15 years and they’re my most popular appetizer!
6 tbs. mayo
½ tbs. Dijon mustard
½ c. diced scallions
⅛ tsp. cayenne (optional)
1 tsp. paprika
1 tsp. parsley, fresh or dried
2 tsp. minced garlic (2 cloves)
2 tbs. red bell peppers, finely diced
1# (dry wt.)fresh lump crabmeat
⅓ c. breadcrumbs, scant
2 qt. cooking oil
panko bread crumbs, egg wash, and flour for dredging
New Orleans Style Remoulade Sauce
½ c. mayonnaise
1 tbs. grated red onions
1 tbs. horseradish
¼ tsp. Tabasco sauce
¼ tsp. Dijon mustard
1 tsp. paprika
1 tsp. dried tarragon
1 clove garlic, shredded
1 tbs. chopped fresh parsley
1 tsp. tarragon, fresh but dried will do
Put everything in a food processor and blend until smooth. Add a little cool tap water to desired consistency. Let stand in the fridge for at least a couple hours before serving.
1 c. corn, cut straight from the cob
1 tbs. finely diced red bell pepper
2 tbs. chiffonade cilantro (sliced into ribbons)
2-3 tsp. fresh lime juice
1 tsp. tequila (whiskey will do)
1 tsp. maple syrup (to enhance the sweet corn flavor)
pinch of salt
Combine all ingredients in a large bowl. Transfer to a jar and let stand for 30 minutes in the fridge. This salsa is very fragile and, while it’ll be okay for a couple of days, it’s best if consumed within just a couple hours.
I hope you give this recipe a try! Let me know in the comments below how yours come out!
If you happen to live in the Atlanta area, check out my other website to view my services. I’d love to cook for you!