Corn & Crab Fritters Recipe

Prepare batter

In a large mixing bowl whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a separate small bowl whisk the egg, buttermilk, mayonnaise, lime juice and hot sauce until smooth.

Add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the corn kernels, scallions, cilantro (or parsley), and lump crab meat, taking care not to overmix — you want visible corn and crab in the batter. If the mixture seems too loose to hold together, add up to 1 tablespoon more flour.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering and registering 350°F (175°C) if using a thermometer. Use medium heat so the fritters cook through without burning.

Using a 2-tablespoon scoop or spoon, drop heaping tablespoons of batter into the hot oil, flattening lightly with the back of the spoon to form 2- to 2.5-inch rounds. Do not overcrowd the pan — fry in batches leaving space between fritters.

Fry until the undersides are golden brown, about 2–3 minutes, then flip and fry the other side until golden and cooked through, another 2–3 minutes. Adjust heat as needed so they crisp but don’t burn. Internal temperature with crab should reach 145°F (63°C) if checked.

Transfer cooked fritters to a wire rack set over a baking sheet or paper towels to drain and keep warm in a low oven (200°F / 95°C) while you cook remaining batches.

Combine the BBQ sauce, apple cider vinegar, honey, sriracha, and lemon zest in a small saucepan or bowl. Warm gently in a saucepan over low heat for 2–3 minutes to meld flavors (or stir until combined if serving cold). Taste and adjust balance — add more honey for sweetness, vinegar for tang, or sriracha for heat.

Transfer to a squeeze bottle or small spoon for drizzling over hot fritters just before serving.

Whisk together the stone-ground mustard, mayonnaise, honey, lemon juice, salt and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill or hold at room temperature until ready to serve.

Arrange fritters on a platter. Drizzle each fritter lightly with the zesty BBQ sauce and serve the stone mustard dipping sauce on the side. Garnish with microgreens or chopped chives and lime wedges for squeezing.

Serve immediately while fritters are hot and crisp.