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My review
Corn and Crab Fritters with Lemon Aioli
6k
Cans Get You Cooking®
"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
30 m servings 133Original recipe yields 18 servings (18 to 24 fritters)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 7Most helpful
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Newest
8/20/2016
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 woul...
3/24/2016
I substituted shallots for the onion and the fritters were delicious. My family has requested this to be in our seafood menu rotation.
8/30/2019
These were delicious and were as good as any dish I've ever had in a restaurant!
8/6/2019
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.
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.
3/9/2016
Yum. Excellent recipe. I didn't change a thing. I will be making it again