Corn Fritters Topped with Crab Crème Fresh
One more post about the recent “girls night” at home. I picked up this appetizer a long time ago in a magazine. Like with most of my recipes, they are either cut out or printed then put into my two giant binders.
I love these corn fritters, and topped with the crab they make a nice elegant appetizer.
Fresh corn to start.
You can use frozen corn but I don’t think it holds up as well while making. I found the smallest buttermilk I could find, since we don’t use it for anything else. I did use a good cornmeal of a medium grind to give the fritters the texture.
A few steps, but in all very easy. After mixing dry ingredients in with the egg and buttermilk, add the veggies. Then form into tablespoons and flatten in the frying pan. Be careful! These do tend to send the oil popping.
Use Dungeness crab if possible. It is the best and anything less doesn’t have that sweet goodness flavor of a Dungeness.
Pretty simple, just chop, squeeze and mix!
A little chive and a bit of cayenne on the top for a perfect finish.
A spring appetizer buffet.
It was so great to have friends over. We will have to do it again!
Corn Fritters with Crab Crème Fresh
Ingredients
- For the corn fritters:
- 2/3 cup cornmeal
- 3 tablespoons flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 egg
- 2/3 cup fresh corn, cut off of the cob
- 1/2 cup buttermilk
- 1/2 cup red onion, diced
- 1/2 cup red bell pepper, diced
- Corn or vegetable oil (for frying)
- For the Crab Crème Fresh
- 8 oz crabmeat (Dungeness works best)
- 3/4 cup crème fresh (or sour cream)
- 1/4 cup + 2 tablespoons chives (finely chopped)
- 1 teaspoon freshly squeezed lemon
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Fist, make the corn fritters:
- Mix the dry ingredients into a bowl. In a separate bowl, whisk the buttermilk and egg. Stir the egg and buttermilk into the dry ingredients. Then, lightly stir in the corn kernels, onion and bell pepper.
- Pour about 1/4-1/2 inches oil into a frying pan and heat over medium heat. Drop one small tablespoon of the corn batter into the skillet. Flatten to about a 2 inch round (be careful, the hot oil will pop!) Fry until golden on each side. About 4 minutes total. Lay finished fritters on parchment paper on a baking sheet. (These can be made ahead but should be served slightly above room temp)
- Next, make the crab crème fresh:
- Mix crab in the cream, add chives, lemon, pepper and cayenne.
- Pull it all together:
- Place crab mixture on top of fritter. Top with a few more chives and a bit of cayenne. Enjoy!
