Crab and Shellfish Fritters

Crab and Shellfish Fritters

Coastal Living MARCH 2000

  • Yield: 6 dozen


  • 2 cups water
  • 1/2 pound medium shrimp, peeled and chopped
  • 1/2 pound fresh conch, finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Hungarian paprika
  • 3/4 teaspoon dried crushed red pepper
  • Pinch ground red pepper
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon hot sauce
  • 1/2 cup finely chopped onion
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1/2 pound raw clams, minced
  • 1/2 pound crabmeat
  • Vegetable oil
  • Spicy Juniper Mayonnaise


Bring water to a boil in a large saucepan; add shrimp and conch. Boil 1 minute; drain and set aside.

Combine flour through ground red pepper in a large bowl; make a well in center.

Combine egg, milk, and hot sauce; add to dry ingredients, stirring just until moistened. Add shrimp, conch, and onion through crabmeat, stirring until blended. Let mixture stand 10 minutes.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.

Drop batter by rounded teaspoonfuls into hot oil; fry in batches 1 to 2 minutes or until golden, turning once. Drain on paper towels, and serve immediately with Spicy Juniper Mayonnaise.


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Crab and Shellfish Fritters Recipe