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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue - Crab Fritters

By ICDOCEAN1, member

July 29th, 2010

We just love crab fritters, but salt cod, not so much so I skipped the cod and taking a hint from the cod and corn chowder, added the corn to the fritters. 

Thinking that the potato would make for a heavier fritter, I skipped that as well.  I sauteed about 3/4 of a cup of corn and minced onion in a little butter/omitting the oil in the batter and adding enough milk, about 1/3 cup to make a batter to my liking, and about 1/2 teaspoon baking powder. 

Great fritters and I am sure lighter than if I had added the potato.  I made two sauces to go with the fritters, John Besh's remoulade was quick and easy and I made an aioli with a touch of Phillips seafood seasoning and just a touch of smoked paprika.  Both very nice sauces with the fritters.


posted in: Gallery
Comments (1)

Pielove writes: Ooh, corn fritters-- what a great idea-- these sound great, along with the sauces! Posted: 8:56 am on July 29th

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