Crab & Corn Fritters Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Creole or whole-grain mustard, 1/2 tsp hot sauce, 1 tbsp lemon juice, 1 tsp chopped capers (if using), 1/2 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth. Taste and adjust seasoning or hot sauce. Chill while you prepare fritters so flavors meld.

In a large mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar until evenly combined.

In a separate bowl whisk 2 eggs, 3/4 cup buttermilk, 2 tbsp mayonnaise and 1 tbsp Dijon mustard until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. The batter should be thick but spoonable; if too thick add up to 2 tbsp additional buttermilk.

Fold in 1 cup corn kernels, 8 oz lump crab meat (gently breaking up large pieces but keeping some lumps), 3 sliced green onions, 2 tbsp chopped cilantro or parsley, 1/2 diced jalapeño (if using), and 1/4 cup grated sharp cheddar (if using). Taste a small nibble of batter (cook a tiny smear if concerned about raw egg) and adjust salt/pepper as needed.

Pour about 1 cup vegetable oil into a large skillet (preferably cast iron) and heat over medium to medium-high until shimmering and registering 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and set at the edges immediately.

Using a 1/4-cup scoop or two spoons, carefully drop batter into the hot oil, flattening slightly with the back of a spoon so fritters are about 2 1/2–3 inches across. Do not overcrowd the pan; fry in batches (about 3–4 fritters per batch depending on pan size).

Fry until golden brown and crisp on the bottom, about 3–4 minutes, then flip and cook the other side another 3–4 minutes. Internal temperature should be 165°F (74°C) and crab heated through. Adjust heat as needed so fritters brown nicely without burning.

Use a slotted spatula to transfer fritters to a wire rack set over a baking sheet or paper towel-lined plate to drain. Sprinkle lightly with 1/2 tsp finishing salt while hot. Keep cooked fritters in a warm oven (200°F/95°C) in a single layer while you finish remaining batches.

Arrange fritters on a platter. Serve warm with lemon wedges and the chilled spicy remoulade for dipping. Garnish with microgreens or chopped chives and an extra sprinkle of chopped parsley or cilantro if desired.

Suggested presentation for Happy Hour: serve 3–4 small fritters per person with a ramekin of remoulade and a lemon wedge.