Crab and Corn Fritters Remoulade
Recipe courtesy of Southern Fried
Makes 12 pieces
Click here if you're looking for shrimp and garlic over baked tomatoes. Remoulade Dressing
Crab and Corn Fritters
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Crab and Corn Fritters Remoulade Click image to enlarge |
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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