Ingredients30 m servings 133
- 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.
Per Serving: 133 calories; 8.6 10.4 4.3 35 358 Full nutrition
ReviewsRead all reviews 5
I substituted shallots for the onion and the fritters were delicious. My family has requested this to be in our seafood menu rotation.
Very delicious recipe. I made them more like corn oysters and added some Old Bay seasoning and fresh lump blue crabmeat into the batter for a bit of Baltimore style.
LOVED the fritters! Just a note, I used a can of the cheap crab and while the flavor was there the texture pretty much disappeared into the fritters. If that's not what you're going for I woul...