Crabmeat Fritters PDF Print E-mail
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Wednesday, 22 June 2011 23:40

1 pound jumbo lump crabmeat ¼ cup butter ¼ cup minced onion ¼ cup minced celery ¼ cup minced red bell pepper ¼ cup minced yellow bell pepper 1 TBS minced garlic ¼ cup chopped parsley 1 tsp chopped basil 1 tsp chopped thyme 2...

 

  • 1 pound jumbo lump crabmeat
  • ¼ cup butter
  • ¼ cup minced onion
  • ¼ cup minced celery
  • ¼ cup minced red bell pepper
  • ¼ cup minced yellow bell pepper
  • 1 TBS minced garlic
  • ¼ cup chopped parsley
  • 1 tsp chopped basil
  • 1 tsp chopped thyme
  • 2 eggs, lightly beaten
  • 1 TBS mayonnaise
  • 1 TBS Creole mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Tabasco sauce
  • Juice of ½ lemon
  • 1 cup Italian bread crumbs
  • Oil for frying
  1. Melt butter in heavy black iron skillet over medium high heat
  2. Add onions and next 4 ingredients, sauté 3-5 minutes until wilted
  3. Add crabmeat, gently blending into vegetables
  4. Sprinkle in green onions, parsley, basil and thyme; continue cooking 3-5 minutes; remove from heat allow to cool slightly
  5. Add eggs, mayonnaise, and Creole mustard; blend well adding salt and next 3 ingredients
  6. Into a Dutch oven heat about 1 1/2 “ of oil to about 375°
  7. Take crabmeat mixture and form about 16 fritters about 2” long, coat each in the bread crumbs and fry 5-7 minutes or until golden brown
  8. Serve with tartar or Remoulade sauce

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:49