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Corn and Crab Fritters
Ingredients:
3 Tbs. butter
1 1/2 c. frozen whole kernel corn
1/3 c. chopped red bell pepper
3 green onions, chopped
1 c. yellow corn meal
1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. pepper
2 eggs
1 c. ricotta cheese
1/2 c. buttermilk
1 Tbs. lime juice
1 lb. fresh lump crabmeat
Vegetable oil
Criolla Remoulade
3 Tbs. butter
1 1/2 c. frozen whole kernel corn
1/3 c. chopped red bell pepper
3 green onions, chopped
1 c. yellow corn meal
1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. pepper
2 eggs
1 c. ricotta cheese
1/2 c. buttermilk
1 Tbs. lime juice
1 lb. fresh lump crabmeat
Vegetable oil
Criolla Remoulade
Directions:
Melt butter in a large skillet; add vegetables, and saute for 5 minutes. Combine cornmeal and next 5 ingredients in a large bowl. Combine eggs and next 3 ingredients; stir into cornmeal mixture. Stir in vegetables. Drain and fold in crab. Shape 1/4 c. mixture into a patty. Repeat with remaining mixture. Pour oil into a heavy skillet to depth of 1/4 inch; place over medium-high heat until hot. Cook half of patties 2 to 3 minutes on each side; drain. Repeat with remaining patties. Serve with remoulade.
Makes 10 Servings
Melt butter in a large skillet; add vegetables, and saute for 5 minutes. Combine cornmeal and next 5 ingredients in a large bowl. Combine eggs and next 3 ingredients; stir into cornmeal mixture. Stir in vegetables. Drain and fold in crab. Shape 1/4 c. mixture into a patty. Repeat with remaining mixture. Pour oil into a heavy skillet to depth of 1/4 inch; place over medium-high heat until hot. Cook half of patties 2 to 3 minutes on each side; drain. Repeat with remaining patties. Serve with remoulade.
Makes 10 Servings
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