Crab and Corn Fritters Remoulade

Appetizers

Recipe courtesy of Southern Fried

Makes 12 pieces

Ingredients: 

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Remoulade Dressing

  • 2 large egg yolks
  • ¼ cup vegetable oil
  • ½ cup finely chopped scallions
  • ½ cup finely chopped celery
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup prepared horseradish
  • ¼ lemon, seeded and cut up (rind included)
  • 1 bay leaf, crumbled
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon minced garlic
  • 3 tablespoons capers
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  •  

Crab and Corn Fritters

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 2 large eggs, beaten
  • ½ cup buttermilk, plus more as needed
½ tablespoons fresh lime juice
  • 4 tablespoons (½ stick) butter
  • ½ cups corn kernels (fresh or thawed frozen)
  • ½ cup finely chopped red bell pepper
  • 2 scallions (part of green tops included), finely chopped
  • 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked
  • Vegetable oil for shallow frying

Crab and Corn Fritters Remoulade

Crab and Corn Fritters Remoulade

Click image to enlarge

 

Method: 

Remoulade Dressing

Place the yolks in a blender or food processor and blend for 1 minutes. With the machine running, add the oil gradually in a thin stream till the emulsion is thickened. One at a time, add the remaining ingredients and process till well blended and the lemon rind is finely chopped. Transfer the dressing to a covered container and chill for at least 2 hours. Taste and adjust seasoning.

Crab and Corn Fritters

Combine the cornmeal, flour, baking powder, baking soda, and salt in a large bowl and stir till well blended. In a small bowl, combine the eggs, buttermilk, and lime juice and whisk till well blended. add to the dry ingredients and stir till the batter is well blended and smooth.

In a medium skillet, melt the butter over moderate heat, add the corn, bell peppers, and scallions and cook, stirring, till softened, 4 to 5 minutes. Add the cooked vegetables and crabmeat to the batter, stir gently with a fork till well mixed, and form the mixture into small appetizer patties, adding a little more buttermilk if necessary for a smooth consistency.

In a large, heavy skillet, heat about ¼ inch of oil over moderately high heat, cook the patties till golden, 2 to 3 minutes on each side, and drain on paper towels.
Serve the fritters hot with the remoulade dressing.

 

Louisiana Recipes Weekly



 

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