A quick and easy starter, light lunch or snack with a fresh and moreish flavour combination. Packed full of delicious crab, I find the best choice is a mixture of white and brown crab meat so you get the best of both worlds.
The combination of sweetcorn, chilli and garlic bring out the delicate flavours and combine into something truly mouth watering. Use as a topping for a fresh and crunchy salad, alongside some chunky chips for something a little more indulgent of simply enjoy with your favourite dipping sauce.
- 3 x Tablespoons of Extra Virgin Olive Oil
- Unsalted Butter – 30g
- Tinned Sweetcorn – 400g – Drained
- Seafood & Eat It 50/ 50 Crab – 250g
- Buttermilk – 185g
- 3 x Cloves of Garlic – Diced
- 1 x Medium Red Chilli – Diced
- 3 x Spring Onions – Sliced
- Salt & Pepper
- Fresh Parsley – 15g – Finely Diced – Extra for Garnish
- Fresh Dill – 15g – Finely Diced
- Plain Flour – 75g
- Polenta – 40g
- 1 x Teaspoon of Baking Powder
- 2 x Medium Eggs – Yolks Separated
- 2 x Fresh Limes – Cut into Wedges
- 1 x Liter of Vegetable Oil – For Frying
Add a pan to the heat on low – medium with your olive oil and butter. Add in your drained sweetcorn and sauté for 1 – 2 minutes.
Add in your diced chilli and garlic and sauté for a further couple of minutes or until fragrant. Season to taste with salt and pepper and set aside to cool.
Once cooked add into a large bowl with the crab meat, parsley, dill, buttermilk, flour, polenta, baking powder and the egg yolks. Fold together until combined.
In a separate bowl whisk the egg whites with a pinch of salt until they form stiff peaks. One spoonful at a time add this to your crab mix making sure not the knock out the air you’ve just created.
Heat your vegetable oil on a medium heat. In this time you can form patties, balls or whatever shape you prefer your fritters to be in, if you don’t want to shape them you can simply drop spoonful’s strait into the oil for a more rustic look.
Work by cooking them in batches, dependent on how large your pan is, in lots of 4 – 6. They will take around 2 – 3 minutes on each side, simply flip when golden and make sure they’re evenly cooked all over. You want them golden brown and slightly puffed.
Remove and place on a kitchen roll lined tray to help remove some of the excess oil. Continue until you’ve used all the mixture.
When done, stack them in a sharing bowl or plate them per person with a sprinkle of fresh parsley, sea salt and a squeeze of fresh lime. Serve immediately and enjoy.