How To make Crab Fritters
1 3/4 c All-purpose flour
1 1/2 c Warm water
2 tb Vegetable oil
2 ts Baking powder
1/8 ts Salt
1 lb Crabmeat
3/4 c Fresh white breadcrums
4 lg Egg whites, divided
3 tb Chopped fresh parsley
Salt and pepper, to taste All-purpose flour, for Dredging Vegetable oil,for deep Frying
CURRY SAUCE:
1 1/2 tb Olive oil
1 sm Garlic clove, minced
1 ts Curry powder
1/2 c Mayonnaise
1/2 c Sour cream
2 tb Orange Juice
1 tb Sugar
1 tb Fresh lemon juice
1 tb Chutney
Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
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Crab and Corn fritters - Simple to make
These crab and corn fritters make a great starter or appetizers. They are simple to make and your guests will love them. Serve with a mayonnaise or an aoli.
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Crispy Fresh Corn Fritters with Crab - How to Make Crispy Corn Fritters - Sweet Corn Fritters Recipe
Learn how to make a Crispy Fresh Corn Fritters with Crab! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Crispy Corn Fritters with Crab recipe!
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Maryland Style Blue Crab Fritters
Maryland Style Blue Crab Fritters
Chef Frank shows you how to make this amazing affordable blue crab appetizer.
INGREDIENTS
1/2 pound lump or backfin blue crab meat
1/4 cup onion minced
1/4 cup celery minced
2 TBSP red pepper minced
2 TBSP green pepper minced
1 cup all purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 TBSP baking powder
3/4 cup chicken stock (you may not need all of it)
1 TBSP yellow mustard
1/2 tsp Worcestershire sauce
1/2 tsp fresh lemon juice
1 tsp Old Bay (more if you need it hun!)
Recipe
1. Mince onion, celery and peppers.
2. Combine cover and refrigerate.
3. Drain crab meat.
4. Add Worcestershire sauce, mustard, lemon juice and Old Bay to crab meat and combine.
5. Cover and refrigerate.
6. Combine AP flour, garlic powder, salt and onion powder.
7. Add veggies to flour.
8. Using a spoon, coat the veggies with the flour mixture.
9. Add crab and coat with flour mixture.
10. Add enough chicken stock to create a soupy consistency.
11. Add baking powder and combine.
12. Coat a TBSP with veg oil.
13. Overfill a round TBSP with batter, release into 325-350 degree vegetable oil.
14. Fry 3-5 minutes or until golden brown.
SUPER EASY FRIED CRAB CAKE BALL RECIPE
Colossal Half Pound Crab Cakes
Chef Frank showed you how to make this super sized version of his signature crabcake recipe. These are authentic Maryland style crab cakes.
RECIPE
1 pound COLOSSAL lump crab meat
1 mayo
1/3 cup plain bread brumbs
1 1/2-2 TBSP Old Bay
1 TBSP yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine mayo , FRESH lemon juice.
OLD BAY, egg, yellow mustard, Old Bay and Worcestershire
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add bread crumbs and fresh minced parsley
3. Add 3/4 cup of crab mix...1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and melted butter
7. Bake at 400
for 12-15 minutes.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
COLOSSAL CRAB MEAT