Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Fritters:
Lemon Aioli:

Directions

Instructions Checklist
  • 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.

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  • 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

133 calories; 8.6 g total fat; 35 mg cholesterol; 358 mg sodium. 10.4 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2016
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 would definitely spring for the more expensive can of lump crab rather than the cheap flaky stuff. Regardless these were WONDERFUL! Read More
(2)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/20/2016
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 would definitely spring for the more expensive can of lump crab rather than the cheap flaky stuff. Regardless these were WONDERFUL! Read More
(2)
Rating: 5 stars
08/20/2016
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 would definitely spring for the more expensive can of lump crab rather than the cheap flaky stuff. Regardless these were WONDERFUL! Read More
(2)
Rating: 5 stars
03/24/2016
I substituted shallots for the onion and the fritters were delicious. My family has requested this to be in our seafood menu rotation. Read More
(1)
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Rating: 4 stars
08/07/2019
Everyone enjoyed it.:) Mine turned into more of a pancake than fritter but still good all the way around. I did add twice the amount of crab. Glad I did. Read More
Rating: 4 stars
03/09/2016
Yum. Excellent recipe. I didn't change a thing. I will be making it again Read More
Rating: 4 stars
01/22/2018
A treat for the entire family. Read More
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Rating: 5 stars
10/26/2019
Will definitely make these again. I added lump crabmeat to the canned crab as an extra treat. Read More
Rating: 5 stars
10/27/2016
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. Read More
Rating: 5 stars
08/31/2019
These were delicious and were as good as any dish I've ever had in a restaurant! Read More