Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.

Recipe Summary

prep:
12 mins
cook:
4 mins
total:
16 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Sauce:
Fritters:

Directions

Instructions Checklist
  • Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving.

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  • Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn.

  • Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate.

  • Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.

Chef's Notes:

You may need to add a little more water if batter seems too thick, or cornstarch/flour if it seems too thin. The batter should be like a thin pancake batter, fairly thin but not watery.

Cook these in a seasoned cast iron skillet. These fritters will stick in a regular stainless steel pan.

Nutrition Facts

279 calories; protein 8.8g 18% DV; carbohydrates 19.8g 6% DV; fat 19.2g 30% DV; cholesterol 26.9mg 9% DV; sodium 447.2mg 18% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2018
Amazing. Loved the freshness of the corn and crab as well as the spiciness of the sauce. May double the recipe to have extras the next time. Read More
(1)
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2018
Amazing. Loved the freshness of the corn and crab as well as the spiciness of the sauce. May double the recipe to have extras the next time. Read More
(1)
Rating: 5 stars
07/19/2020
Super fun dish to make, saw it an hour ago and rushed to the store Chef John wasn’t joking about the popping either!! Was delicious and will definitely make again! Read More
(1)
Rating: 5 stars
04/30/2018
I loved this dish. Easy and love the heat and flavor of dish. Being from Texas...my only change would be to add some extra heat like garnishing with some thinly sliced seeded Habanero pepper. Read More
(1)
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Rating: 5 stars
04/06/2020
These are fantastic. Added 2 finely diced ghost Chile’s in the batter which added a little heat but frying takes away from the spiciness so turns out nice. Works well with peanut oil to fry in. Read More
Rating: 5 stars
09/08/2018
awesome!! I used sour cream instead of mayo for a lighter sauce. also used jumbo lump crab instead of dungeness Read More
Rating: 5 stars
12/13/2018
Delicious! Read More
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Rating: 3 stars
08/26/2020
I had a lot of technical challenges, but I’m willing to accept user error on this. I think maybe my batter was too thin, or maybe I should’ve roughly chopped the corn a bit? My kernels just plopped in a small pile wile the batter spread way out like a crepe. That being said, they were still salvageable and basically tasted good with the crab and chipotle sauce. I would replace half the Mayo with sour cream or Greek yogurt, it was a little heavy with the fried fritters. Read More
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