Corn Crab Fritters

BY CHEF JOHN  ASH 

This is a lovely little appetizer that brings together two luscious foods: crab and fritters. This recipe was adapted from New Orleans chef John Besh. These are best served fresh and hot with a glass of Russian River Chardonnay.

INGREDIENTS

anola oil for frying

4 tbsp butter

1/2 c fresh or frozen corn kernels

1 large egg, beaten

1/2 c sour cream

1/4 c chopped green onions

1/2 tsp seeded and minced jalapeno pepper, or to taste

1/2 lb crab meat, picked over

1/2 c stone ground cornmeal

1/4 c flour

2 tsp baking powder

1 tsp sugar

1 tsp salt

1/4 tsp freshly ground black pepper

INSTRUCTIONS

1. Heat about 3 inches oil in a deep saucepan to 350°F. Melt the butter and pour into a mixing bowl. Stir in the corn, eggs, sour cream, green onions, and jalapeño. Fold in the crab meat.

2. In another bowl, mix together the cornmeal, flour, baking powder, sugar, salt, and pepper. Stir the dry ingredients into the crab meat mixture until well combined.

3. Wet your hands and form small balls of the fritter mixture. Drop, a few at a time, into the hot oil and fry 5 minutes, turning, until the fritters are brown on all sides. Transfer to paper towels to drain and sprinkle with salt. Serve immediately.

4. Note: Do one fritter as a tester. Depending on the moisture in the crab the interior of the fritter might still be a little moist. If so, put the fritters in a preheated 375 degree oven for a few minutes to finish cooking. Makes 20 or so.