Epic Lump Crab Fritters Recipe

Prepare crab

Pick through lump crab meat to remove shells and cartilage. Gently pat dry with paper towels; do not over-handle to keep lumps intact.

Make batter

In a medium bowl whisk together 3 tbs flour, cornstarch, baking powder, egg, mayonnaise and cold club soda until just combined. The batter should be thick but spoonable — add a tablespoon more club soda if too stiff. Fold in scallions, celery, minced garlic, lemon juice, old bay, salt and pepper until evenly distributed.

Combine crab and batter

Gently fold the crab meat into the batter, keeping some larger pieces of crab intact for texture. Let the mixture rest 5–10 minutes in refrigerator to firm slightly.

Heat oil

In a heavy-bottomed skillet or Dutch oven, add neutral oil to reach about 1–1.5 inches depth (about 2 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Fry fritters

Using two spoons or a small scoop, drop 1.5–2 tablespoon portions of the crab mixture into the hot oil, working in batches so as not to crowd the pan. Fry 2–3 minutes per side until golden brown and crisp, turning once. Internal temperature should be hot and centers set. Remove with a slotted spoon and drain on a rack or paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Melt butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Remove from heat and whisk in Green Tabasco, chopped parsley, chives, lemon zest and a pinch of salt until smooth. Keep warm (not hot) until ready to serve so it remains pourable.

Slice onions

Peel the large yellow onion and slice very thinly (about 1/8 inch). Separate into rings and pat lightly dry.

Coat onions

In a shallow bowl combine 1/4 cup flour, smoked paprika, garlic powder, cayenne, kosher salt and pepper. Toss the onion rings in the seasoned flour to lightly coat, shaking off excess.

Heat 2 tbs vegetable oil in a nonstick skillet over medium-high heat. Add the coated onion rings in a single layer (you may need two batches) and cook, stirring occasionally, until deeply golden and slightly crisp at the edges, about 6–8 minutes. The goal is a savory, almost 'tobacco'-colored onion with a little chew. Remove to paper towels to drain.

On a serving platter arrange warm crab fritters in a cluster. Spoon or drizzle warm Green Tabasco Butter over the fritters (or serve butter on the side for dipping). Scatter Savory Tobacco Onions over and around the fritters for texture and smoky flavor.

Garnish with chopped parsley and serve immediately with lemon wedges. Recommend serving 3–4 fritters per person as an appetizer.