Crab Fritters

Crab Fritters

Makes 8 golf ball size fritters

My family and I go to the Caribbean each year for Christmas. One of the common appetizers you will find down there are conch fritters. They have a little crunch to the outside and a fluffy cornmeal texture on the inside. I like things a little spicy and we love crab so I figured I would mix up the recipe and make a crab fritters.

You will need to deep fry these, so make sure you have all the right stuff. I did mine in a deep sauce stock pot. The kind of pot in which I make my chili because you don't want the oil to boil over onto your burner. If you have gas this = fire, so be careful!

Ingredients

·        1 C All-purpose flour

·        3 T Cornstarch

·        3 Eggs

·        ¼ C of each:

o   Red Bell Peppers - small dice

o   Green Bell Peppers - small dice

o   Yellow Bell Peppers - small dice

o   Red onion - minced

·        2 T fresh cilantro

·        1 tsp minced garlic

·        2 lb. of crab meat

·        1 tsp salt

·        ½ tsp black pepper

·        Peanut oil for frying

Directions:

1.     Pour the peanut oil in the stock pot to start heating - you are looking for about 350 degrees

2.    Sift flour & cornstarch together in a bowl

3.    In a separate bowl mix the eggs

4.     Add all the ingredients in one large bowl and roll into marble size balls (they will get a little bigger while they are cooking)

5.     Deep fry them for about 4-6 minutes or until they are golden brown

Roasted Red Pepper Remoulade Sauce:

·        One bottle of tartar sauce

·        1/2 bottle of rinsed roasted red peppers (you can find these with the olives / pickles in the store)

Directions

1.     Food process them together unit the mixture is nice and smooth

2.    Add a few drops of Frank's hot sauce to give it a little kick and serve it on the side

Enjoy!