Crab Fritters

Crab Fritters

Southern Living JUNE 1998

  • Yield: Makes 40 fritters


  • 1/2 pound fresh crabmeat
  • 1 cup biscuit mix
  • 3/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup milk
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • Vegetable oil
  • Creole Sauce


Drain and flake crabmeat, removing any bits of shell.

Stir together biscuit mix and next 5 ingredients; make a well in center of mixture.

Combine milk and next 3 ingredients; add to dry ingredients, stirring just until moistened. Add crabmeat.

Pour vegetable oil to a depth of 2 inches in a Dutch oven; heat to 375°. Drop batter by teaspoonfuls into hot oil, and fry, a few at a time, 30 seconds or until golden brown, turning once. Serve immediately with Creole Sauce.


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Crab Fritters Recipe