CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AïOLI
Categories Citrus Herb Shellfish Appetizer Fry Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 20
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, CORN AND CORIANDER FRITTERS
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
- Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.
CORN AND CRAB FRITTERS WITH LEMON AIOLI
Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
Provided by Cans Get You Cooking®
Categories Cans Get You Cooking®
Time 30m
Yield 18
Number Of Ingredients 17
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.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 10.4 g, Cholesterol 34.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 357.8 mg, Sugar 1.5 g
CORN AND CRAB FRITTERS WITH LEMON AIOLI
Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
Provided by Cans Get You Cooking®
Categories Cans Get You Cooking®
Time 30m
Yield 18
Number Of Ingredients 17
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.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 10.4 g, Cholesterol 34.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 357.8 mg, Sugar 1.5 g
CORN AND CRAB FRITTERS WITH LEMON AIOLI
Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
Provided by Cans Get You Cooking®
Categories Cans Get You Cooking®
Time 30m
Yield 18
Number Of Ingredients 17
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.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 10.4 g, Cholesterol 34.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 357.8 mg, Sugar 1.5 g
CORN AND CRAB FRITTERS WITH GARLIC AIOLI
From O, The Oprah Magazine, 12/05. These sounded so good and different that I thought we would give them a try at a friends house and they were really delicious.
Provided by Manami
Categories Crab
Time 1h25m
Yield 46 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 0.8, Cholesterol 22.6, Sodium 172.7, Carbohydrate 3.9, Fiber 0.3, Sugar 0.3, Protein 2.7
CORN AND CRAB FRITTERS
Make and share this Corn and Crab Fritters recipe from Food.com.
Provided by Lvs2Cook
Categories Crab
Time 23m
Yield 2 dozen
Number Of Ingredients 16
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.
Nutrition Facts : Calories 768.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 293.3, Sodium 1910.3, Carbohydrate 121.5, Fiber 10.2, Sugar 12, Protein 45.6
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- 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. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
- 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. DO AHEAD: Can be made 2 hours ahead. Cover crab mixture and chill.
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- Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
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