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Corn-And-Crab Fritters

Yield 10 servings

Ingredients

  • 3 tablespoons butter or margarine
  • 1 1/2 cups frozen whole kernel corn
  • 1/3 cup chopped red bell pepper
  • 3 green onions, chopped
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs
  • 1 cup ricotta cheese
  • 1/2 cup buttermilk
  • 1 tablespoon lime juice
  • 1 pound fresh lump crabmeat
  • Vegetable oil
  • Criolla Rémoulade

How to Make It

  1. Melt butter in a large skillet; add vegetables, and sauté 5 minutes.

  2. Combine cornmeal and next 5 ingredients in a large bowl.

  3. Combine eggs and next 3 ingredients; stir into cornmeal mixture. Stir in vegetables. Drain and fold in crab.

  4. Shape 1/4 cup mixture into a patty. Repeat with remaining mixture.

  5. 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 rémoulade.

Criolla's Restuarant, Grayton Beach, Florida