Fritters of any kind make me happy! Common varieties include okra, squash, corn, sweet potato, apple, pumpkin, and my very favorite scallop fritter! Fritters are much like hushpuppies as they have more breading or dough-like consistency on the inside. Crab fritters make a delicious appetizer and minimizes the amount of crab needed versus such dishes as lump crab cakes. Lump crab cakes are best when crab is the main ingredient and is delicately combined with minimum, flavorful ingredients. I still prefer to use lump crab in my fritters, but you can use other parts of the crab with success.
WHAT YOU’LL NEED:
- 1/2 pound of fresh crabmeat
- 1 cup of biscuit mix
- 3/4 teaspoon of salt
- 1/8 teaspoon of garlic powder
- 1/2 teaspoon of ground red pepper
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of grated lemon rind
- 1/4 cup of milk
- 1 egg
- 1/8 cup of lemon juice
- 1/4 teaspoon of Worcestershire sauce
- Vegetable oil for frying
DIRECTIONS:
- Drain and flake crabmeat, remove any bits of shell
- Mix together the biscuit mix, salt, garlic powder, ground red pepper, chopped parsley and grated lemon rind.
- Combine the mix, eggs, lemon juice and Worcestershire sauce in a separate bowl. Then add to the dry ingredients, stirring until just moistened. Add crabmeat.
- Pour vegetable oil to a depth of about 2 inches in a Dutch oven. Heat oil to 375 degrees F. Drop batter in by teaspoons and fry for about 30 seconds or until golden brown, turning once. Serve immediately.
Article Provided By: Scarborough Fare Catering
