Crab & Sweet Potato Fritters Recipe

Remove any shells and cartilage from the crab meat; gently flake large lumps into bite-size pieces. Pat the crab meat dry on paper towels to remove excess moisture.

Peel and grate the sweet potato on the large holes of a box grater. Place grated sweet potato in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible (this helps the fritters hold together and crisp). Measure out 1 cup packed grated sweet potato after draining.

Finely chop scallions and parsley. Measure out remaining dry ingredients and liquids so everything is ready to combine.

Combine wet ingredients

In a medium bowl whisk the egg with the milk and Dijon mustard until smooth.

Combine dry ingredients

In a separate large bowl whisk together the flour, baking powder, Old Bay, salt, and black pepper.

Add the wet mixture to the dry mixture and stir until just combined (a few small lumps are fine). The batter should be thick but spoonable.

Fold in the grated, well-drained sweet potato, flaked crab meat, chopped scallions, and parsley. Gently fold until ingredients are evenly distributed without overworking the crab. If batter seems too dry to hold when scooped, add up to 1 tablespoon additional milk; if too wet, add up to 1-2 tablespoons additional flour.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2–3 tablespoons neutral oil and allow it to warm until shimmering but not smoking (about 1–2 minutes).

Scoop batter using a 2-tablespoon cookie scoop or two spoons to form 2–3 inch rounds. Gently press each mound lightly to flatten to about 1/2-inch thickness for even cooking.

Arrange fritters in the hot skillet leaving at least 1/2 inch between them. Cook in batches if necessary to avoid overcrowding.

Cook fritters 3–4 minutes on the first side without moving until the underside is golden-brown and crisp. Flip carefully with a spatula and cook another 2–3 minutes until the second side is golden and the fritter is cooked through. If the exterior browns too quickly before the inside cooks, lower heat slightly and cover the pan briefly (30–60 seconds) to cook through without burning.

Transfer cooked fritters to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) while finishing remaining batter. Add additional oil between batches as needed.

Whisk together Greek yogurt (or mayonnaise), sriracha, lemon juice, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity to preference. Refrigerate until ready to serve.

Arrange fritters on a serving platter. Garnish with chopped chives or parsley and serve with lemon wedges and the optional spicy-yogurt sauce for dipping.

Best when served hot and crispy. Leftover fritters can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.