Lots of crab and minimal light batter make these corn and crab fritters light and crispy. Makes approximately 12 crab fritters depending how big or small you make them.
¼cGreen Onionsaka spring onions, scallions or chives
1cCrab Meatpacked, approx ½ lb or 250 g
Salt + Pepper to tasteI use ½ teaspoon of salt and ¼ teaspoon pepper
Vegetable Oilenough to fill frying pan ½ inch or 1 cm deep or enough to fill your deep fryer.
Spicy Mayo
1cMayonnaiseJapanese kewpie mayonnaise is my favorite but any other plain, quality mayonnaise will work.
Either2 teaspoon Wasabi, 1 teaspoon Lemon Zest and 1 tablespoon Lemon Juice
Or 2 teaspoon Sambal Oelek or Sriracha Sauce
Instructions
Beat egg and add milk, hot sauce, and lemon zest. Whisk until well blended.
In a separate bowl or measuring cup, add cornstarch, flour, and baking powder and mix well. Add to egg mixture and gently fold ingredients together without overmixing.
Add corn, diced red pepper, green onions, salt, and pepper, and stir to mix. Then add crab and gently fold in.
Add enough vegetable oil to a medium to large frying pan to make it ½" or 1 cm deep. Set it on the stove set to medium heat.
Once the oil is heated, drop heaping tablespoons of crab batter in gently to prevent splattering. Leave an inch or 2 of space between fritters to prevent them from sticking together. Once golden on one side (approx. 3-4 minutes), flip them over and fry until golden on the other side. Remove to a paper towel or cooling rack set over a tray and serve while still hot.
Spicy Mayo
Mix the mayo with either the wasabi and lemon OR the sambal oelek or sriracha. Mix until it is a creamy, emulsified dip, and serve with crab fritters. Feel free to use less spice if you don't like your dip too spicy.
Notes
If you are using a deep fryer instead of a frying pan, fill the pot as per fryer directions and preheat oil to 350' F.Note: Calorie estimate is based on a 2 crab cake serving with ⅙ of the dipping sauce.