Crab Fritters Recipe

From Dorothy McNett's Recipe Book.

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Crab Fritters

From Dorothy McNett's recipes at Appetizers, or main dish! YUM!

1 1/2 cups all purpose unbleached flour
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
pinch of ground nutmeg

2 egg yolks
1 cup milk
dash of hot sauce, as desired
1/4 cup finely chopped green onions or chives
1 pound crabmeat, picked clean of any shell

2 egg whites

1/2 cup or so olive oil
horseradish sauce, or tomato sauce, salsa, etc. to use as a dipper

In batter bowl whisk together flour, salt, pepper, nutmeg, and mustard. In another bowl whisk the egg yolks with the milk and hot sauce. Add to the flour mixture along with the green onions and crab. In another bowl, beat the egg whites until stiff and fold them into the crab mixture. In a heavy bottomed skillet heat the oil until it just begins to give off a haze but is not smoking. Add spoonfuls of the fritter batter in whatever size you desire. These can be finger foods, or they could be made larger to be a main dish. Cook until brown on one side and then turn to brown on the other, only a few minutes total. Drain on a paper towel lined baking sheet while you cook tjhe remaining batter. Arrange on individual plates or a large beautiful platter and serve with the preferred sauce.

Recipe created 2003-11-11.

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